Chicken Tinga Tostada

Why You’ll Love This Recipe

I absolutely love making Chicken Tinga Tostadas because they’re the perfect combination of smoky, spicy, and crispy. The tender chicken cooked in a rich, flavorful chipotle tomato sauce pairs perfectly with the crispy tostada shells. Topped with fresh lettuce, avocado, and a squeeze of lime, they make for a deliciously satisfying meal that’s as fun to make as it is to eat. Whether I’m serving them for dinner, a game day snack, or a casual get-together, these tostadas always steal the show. Plus, they’re customizable based on your preferred toppings, making them a great dish for everyone.

Ingredients

For the Chicken Tinga:

• 1 lb (450g) boneless, skinless chicken thighs or breasts

• 1 tablespoon olive oil

• 1 medium onion, thinly sliced

• 2 garlic cloves, minced

• 1 can (14 oz) diced tomatoes

• 2-3 chipotle peppers in adobo sauce (to taste)

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon smoked paprika (optional, for extra smokiness)

• Salt and pepper to taste

• 1/2 cup chicken broth

For the Tostadas:

• 8 tostada shells (store-bought or homemade)

• 1 cup shredded lettuce

• 1 avocado, sliced

• 1/2 cup crumbled queso fresco or cotija cheese (optional)

• Sour cream or Mexican crema (optional)

• Lime wedges, for serving

• Fresh cilantro, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken Tinga:

1. Cook the Chicken: In a large pan, heat the olive oil over medium heat. Season the chicken with salt and pepper, then cook for about 5-6 minutes per side until browned. Remove from the pan and set aside.

2. Sauté the Onion and Garlic: In the same pan, add the sliced onion and sauté for about 3 minutes, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Make the Sauce: Add the diced tomatoes (with juice), chipotle peppers, cumin, oregano, smoked paprika (if using), and chicken broth to the pan. Stir well to combine, scraping up any browned bits from the bottom of the pan.

4. Shred the Chicken: Return the chicken to the pan, cover, and simmer for 15-20 minutes, or until the chicken is fully cooked and tender. Remove the chicken, shred it with two forks, and return it to the sauce. Stir to combine, and adjust seasoning with salt and pepper to taste.

Prepare the Tostadas:

5. Prepare the Tostadas: If you’re using store-bought tostada shells, simply arrange them on a baking sheet and bake them according to the package instructions (typically around 5-7 minutes in a 375°F/190°C oven to get them extra crispy). If you’re making them homemade, fry your tortillas in a bit of oil until golden and crispy, then drain them on paper towels.

Assemble the Chicken Tinga Tostadas:

6. Assemble the Tostadas: Spread a layer of shredded lettuce on each tostada shell. Top with a generous amount of the chicken tinga mixture.

7. Add Toppings: Garnish with avocado slices, crumbled queso fresco or cotija cheese, a dollop of sour cream or Mexican crema, and fresh cilantro. Serve with lime wedges for extra flavor.

Serve:

8. Serve Immediately: Serve the Chicken Tinga Tostadas immediately while they’re crispy. Squeeze lime over the top just before eating for an added burst of freshness.

Servings and Timing

This recipe serves 4-6 people, with 8 tostadas in total. Prep time is about 15 minutes, and cook time is around 30 minutes, so the total time is about 45 minutes.

Variations

If I want to add more veggies, I sometimes throw in some roasted poblano peppers or sautéed bell peppers along with the onions. For a spicier kick, you can add extra chipotle peppers or a drizzle of hot sauce. You can also swap the chicken for beef .

Print

Storage/Reheating

Leftover chicken tinga can be stored in an airtight container in the fridge for up to 3 days. The tostada shells will lose their crispness after sitting for a while, so it’s best to assemble the tostadas just before serving. You can store the chicken and toppings separately and reheat the chicken on the stove when ready to serve.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts instead of thighs. However, chicken thighs are more flavorful and tend to stay juicier in this recipe.

Can I make the chicken tinga ahead of time?

Yes! The chicken tinga can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 2 months.

Can I make homemade tostada shells?

Yes! You can fry your own tortillas by heating oil in a skillet and frying the tortillas until golden and crispy. Drain them on paper towels to remove excess oil.

What can I substitute for chipotle peppers in adobo sauce?

If you don’t have chipotle peppers, you can use regular smoked paprika and a small amount of chili powder for the smokiness and spice.

Can I make this dish vegetarian?

Yes! You can easily make this dish vegetarian by substituting the chicken with a protein like beans, sautéed mushrooms, or roasted vegetables.

Conclusion

Chicken Tinga Tostadas are a flavorful, crispy, and satisfying meal that’s perfect for any occasion. With tender, smoky chicken, fresh toppings, and the crunch of tostada shells, it’s a meal that’s sure to impress. Whether you’re hosting a party, cooking for your family, or simply craving something delicious, these tostadas will definitely become a favorite!

---