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Flavorful Chicken Tinga Tostadas

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A smoky and spicy chicken tinga recipe served on crispy tostada shells, perfect for quick weeknight dinners or festive gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cooked and shredded
  • 2–3 chipotle peppers in adobo sauce, chopped
  • 1 cup (240 ml) tomato sauce
  • 1 medium white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup (120 ml) low sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 corn tostada shells
  • Optional toppings: crumbled queso fresco, sliced avocado, fresh cilantro, lime wedges, sour cream

Instructions

  1. Poach the chicken breasts in a medium saucepan covered with water or chicken broth with a pinch of salt. Simmer gently over medium heat for about 15 minutes until fully cooked (internal temperature 165°F / 74°C). Remove and let cool slightly before shredding.
  2. In a large skillet, heat olive oil over medium heat. Add sliced onion and sauté for about 5 minutes until translucent and slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in ground cumin, dried oregano, and chopped chipotle peppers. Cook for 2 minutes, stirring constantly.
  4. Pour in tomato sauce and chicken broth. Stir and simmer gently for 5-7 minutes until sauce thickens slightly. Optionally blend for a smoother sauce before adding chicken.
  5. Add shredded chicken to the skillet and mix thoroughly to coat with sauce. Simmer for 8-10 minutes to absorb flavors. Season with salt and pepper to taste. Add broth if sauce is too thick.
  6. Warm store-bought tostadas in a 350°F (175°C) oven for 5 minutes or fry corn tortillas in hot oil until crispy for homemade tostadas.
  7. Assemble tostadas by spooning chicken tinga onto each shell. Top with queso fresco, avocado, cilantro, lime, and sour cream if desired. Serve immediately.

Notes

Start with fewer chipotle peppers and adjust spice level to taste. Caramelize onions slowly for natural sweetness. Shred chicken while warm for better sauce absorption. Avoid over-saucing tostadas to keep them crisp. Leftover chicken tinga can be stored up to 3 days refrigerated and freezes well for 3 months.

Nutrition

Keywords: chicken tinga, tostadas, smoky chicken, chipotle, Mexican recipe, easy dinner, shredded chicken, spicy chicken

Find it online: https://zoeplate.com/flavorful-chicken-tinga-tostadas-recipe-easy-smoky-spices-guide/