🌮 Tostadas de Tinga (Mexican Shredded Chicken Tostadas)
🔥 A crispy tostada topped with shredded chicken simmered in a smoky, spicy tomato-chipotle sauce, finished with fresh toppings for the perfect balance of heat and freshness.These Tostadas de Tinga combine tender shredded chicken with a rich, spicy sauce and a crunchy tostada base. Top them with crema, queso fresco, avocado, and pickled onions for an irresistible dish! 🌮🔥Try them today and bring the taste of Mexico to your table!
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Servings: 8 servings
Calories: 75kcal
Equipment
- 1 Large Pot – To cook the chicken.
- 1 Large Skillet or Pan – For the tinga sauce.
- 1 Cutting Board & Knife – For chopping ingredients.
- 1 Blender or Immersion Blender (Optional) – For a smoother sauce.
- 2 Forks – To shred the chicken.
- 4 Serving Spoon & Tongs – For handling ingredients.
- 1 Baking Sheet (Optional) – If making homemade tostadas.
Ingredients
For the Tinga Chicken:
- 2 boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 tablespoon olive oil
- 1 small white onion thinly sliced
- 2 garlic cloves minced
- 3 Roma tomatoes chopped (or 1 cup canned crushed tomatoes)
- 2 chipotle peppers in adobo sauce finely chopped
- 1 teaspoon adobo sauce (from the chipotle can)
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 cup chicken broth
- Salt & pepper to taste
For Serving:
- 8 tostadas (store-bought or homemade)
- 1 cup lettuce shredded
- ½ cup queso fresco (or feta) crumbled
- ½ cup Mexican crema (or sour cream)
- ½ cup pickled red onions
- Lime wedges for serving
Instructions
1️⃣ Cook the Chicken
- Bring a pot of water to a boil. Add the 2 boneless, skinless chicken breasts and simmer for 15-20 minutes until fully cooked.
- Remove the chicken, let it cool slightly, then shred it using two forks.
2️⃣ Make the Tinga Sauce
- Heat 1 tablespoon olive oil in a pan over medium heat. Add 1 small white onion, sliced, and cook for 3-4 minutes until soft and translucent.
- Stir in the 2 garlic cloves, minced, 3 Roma tomatoes, chopped, 2 chipotle peppers in adobo sauce, 1 teaspoon adobo sauce, ½ teaspoon dried oregano, ½ teaspoon ground cumin, 1 cup chicken broth, and Salt & pepper to taste.
- Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
3️⃣ Combine & Simmer
- Add the shredded chicken to the sauce and stir to coat evenly. Let it simmer for another 5 minutes to absorb the flavors.
4️⃣ Assemble the Tostadas
- Spoon the Tinga chicken onto the 8 tostadas.
- Top with 1 cup lettuce, ½ cup queso fresco, ½ cup Mexican crema, ½ cup pickled red onions, and a squeeze of Lime wedges.
- Serve immediately and enjoy!
Notes
💡 Pro Tips:
✔ Make it spicier! Add an extra chipotle pepper for more heat. 🔥
✔ Shortcut Version: Use rotisserie chicken instead of boiling your own!
✔ Homemade Tostadas: Fry corn tortillas in oil until crispy, or bake them at 375°F (190°C) for 10 minutes, flipping halfway.
✔ Make it spicier! Add an extra chipotle pepper for more heat. 🔥
✔ Shortcut Version: Use rotisserie chicken instead of boiling your own!
✔ Homemade Tostadas: Fry corn tortillas in oil until crispy, or bake them at 375°F (190°C) for 10 minutes, flipping halfway.
Nutrition
Serving: 136g | Calories: 75kcal | Carbohydrates: 3.88g | Protein: 3.88g | Fat: 2.83g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.46g | Monounsaturated Fat: 1.65g | Cholesterol: 21.25mg | Sodium: 175.88mg | Potassium: 221.25mg | Fiber: 0.75g | Sugar: 1.7g | Vitamin A: 300IU | Vitamin C: 5.5mg | Calcium: 12.5mg | Iron: 0.45mg
