Description
Chicken Tinga Tostadas feature tender shredded chicken simmered in a smoky chipotle-tomato sauce, served on crispy tostada shells and topped with fresh, flavorful garnishes.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups canned crushed tomatoes
- 2 chipotle peppers in adobo sauce
- 1/2 cup chicken broth or water
- 2 tbsp vegetable oil
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 12 tostada shells
- 2 cups shredded lettuce or cabbage
- 1 cup diced tomatoes
- 2 avocados, sliced or mashed
- 1/2 cup crumbled queso fresco or shredded cheese
- 1/3 cup sour cream or crema
Instructions
- Place the chicken in a pot with water or broth and cook until fully cooked and tender, about 15–20 minutes.
- Remove the chicken, let it cool slightly, then shred with two forks. Reserve some of the cooking liquid.
- Heat vegetable oil in a skillet over medium heat and cook the sliced onion until soft and lightly golden.
- Add the garlic and cook for 30 seconds until fragrant.
- Blend the tomatoes, chipotle peppers, oregano, salt, and black pepper until smooth.
- Pour the sauce into the skillet with the onions and simmer for 5 minutes.
- Add the shredded chicken and a splash of reserved cooking liquid if needed.
- Simmer for 10–15 minutes until the sauce thickens and coats the chicken.
- Assemble tostadas by topping shells with chicken tinga, lettuce, tomatoes, avocado, cheese, and crema.
Notes
Use rotisserie chicken to save time.Adjust spice by adding more or fewer chipotle peppers.Assemble tostadas just before serving to keep them crisp.Chicken tinga tastes even better the next day.
Nutrition
- Serving Size: 2 tostadas
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
