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Chicken Tinga Tostada

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These Chicken Tinga Tostadas are the perfect combination of smoky, spicy, and crispy. Tender chicken in a rich chipotle tomato sauce is served on crunchy tostada shells and topped with fresh lettuce, avocado, and a squeeze of lime. Whether for dinner, a game day snack, or a casual gathering, these tostadas are easy to make, customizable, and always a crowd-pleaser.

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)

  • 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)

Instructions

  • Prepare the Chicken Tinga:

    • Cook the Chicken: Heat olive oil in a large pan over medium heat. Season chicken with salt and pepper, cooking for 5–6 minutes per side until browned. Remove from pan and set aside.

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

    • Make the Sauce: Add diced tomatoes, chipotle peppers, cumin, oregano, smoked paprika, and chicken broth to the pan. Stir well and scrape any browned bits from the bottom of the pan.

    • Shred the Chicken: Return the chicken to the pan, cover, and simmer for 15–20 minutes until fully cooked and tender. Shred the chicken with two forks and stir into the sauce. Adjust seasoning with salt and pepper.

  • Prepare the Tostadas:

    • Store-bought Shells: Arrange tostada shells on a baking sheet and bake at 375°F (190°C) for 5–7 minutes until crispy.

    • Homemade Shells: Fry tortillas in oil until golden and crispy, then drain on paper towels.

  • Assemble the Chicken Tinga Tostadas:

    • Spread shredded lettuce on each tostada shell.

    • Top with a generous amount of chicken tinga.

    • Add avocado slices, crumbled cheese, sour cream, cilantro, and lime wedges.

  • Serve:

    • Serve immediately while the tostadas are crispy, squeezing lime over the top just before eating.

Notes

  • For extra veggies, add roasted poblano peppers or sautéed bell peppers along with the onions.

  • For a spicier dish, increase the chipotle peppers or drizzle with hot sauce.

  • You can substitute chicken for beef

  • Leftover chicken tinga can be stored in the fridge for up to 3 days. Assemble the tostadas just before serving for best results.

Find it online: https://avarecipe.com/chicken-tinga-tostada/