If you're looking to add a delicious and easy-to-make dish to your repertoire, chicken tinga tostadas are the way to go. This Mexican classic combines the smoky, tangy flavors of chipotle-infused chicken with the crispy goodness of a tostada. Whether you're hosting a party, preparing a family dinner, or simply craving something flavorful, this dish has you covered. Let’s dive into the steps to create this mouthwatering meal.
Chicken tinga tostadas are not only a feast for the taste buds but also a versatile dish that you can customize to suit your preferences. Try them for your next meal and watch them become a household favorite!
Ingredients
For the Chicken Tinga:
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 pound cooked, shredded chicken (rotisserie chicken works great!)
- 1 (14-ounce) can diced tomatoes
- 2 chipotle peppers in adobo sauce (adjust to your spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- For the Tostadas:
- 8 tostada shells (store-bought or homemade)
- Refried beans (optional)
- Toppings:
- Shredded lettuce
- Crumbled queso fresco or shredded cheese
- Sliced avocado
- Sour cream or Mexican crema
- Fresh cilantro
- Lime wedges
Instructions
Step 1: Prepare the Chicken Tinga
- Step 1: Heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté until softened, about 5 minutes.
- Step 2: Blend the diced tomatoes, chipotle peppers, cumin, smoked paprika, and oregano in a blender until smooth.
- Step 3: Pour the blended sauce into the skillet with the onions and garlic. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 4: Add the shredded chicken to the skillet and mix well, ensuring the chicken is fully coated with the sauce. Reduce heat to low and let it simmer for another 5 minutes. Season with salt and pepper to taste.
Step 2: Assemble the Tostadas
- If you prefer, spread a thin layer of refried beans on each tostada shell.
- Top with a generous scoop of the chicken tinga mixture.
- Add your favorite toppings, such as shredded lettuce, queso fresco, avocado slices, and a dollop of sour cream or crema.
- Garnish with fresh cilantro and serve with a lime wedge on the side.
Tips for Success:
Adjust the spice level: If you prefer a milder tinga, use only one chipotle pepper or scrape out the seeds before blending.
- Make it your own: Feel free to add other toppings like pickled onions, radishes, or jalapeños.
Keep the shells crispy: Assemble the tostadas just before serving to prevent the shells from becoming soggy.
Variations
There are many ways to dress your tostada. Add any taco toppings that you prefer!
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add guacamole, crispy onions or pico de gallo
Storage
Store tinga separately and only assemble when ready to eat. Good for 2-3 days refridgerated.
Make this recipe in bulk and freeze! Thaws out beautifully.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Chicken Tinga Tostada
Ingredients
- 2 tablespoon olive oil avocado oil works great as well
- 1 medium yellow onion
- 2 garlic cloves
- 1 lb cooked shredded chicken
- 14 oz canned diced tomatoes
- 2 chipotle peppers in adobo sauce adjust to spice preference
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 teaspoon smoked paprika
For the Tostada Assembly
- 8 tostada shells store bought or homemade
- refried beans
- shredded lettuce
- crumbled queso fresco
- sliced avocado
- Mexican crema
- fresh cilantro
- lime wedges
Instructions
Prepare the Chicken Tinga
- Heat 2 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Blend the diced tomatoes, chipotle peppers, 1 teaspoon cumin and 1 teaspoon smoked paprika in a blender until smooth.
- Pour the blended sauce into the skillet with the onions and garlic. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the shredded chicken to the skillet and mix well, ensuring the chicken is fully coated with the sauce. Reduce heat to low and let it simmer for another 5 minutes. Season with salt and pepper to taste.
Assemble the Tostada
- If you prefer, spread a thin layer of refried beans on each tostada shell.
- Top with a generous scoop of the chicken tinga mixture.
- Add your favorite toppings, such as shredded lettuce, queso fresco, avocado slices, and a dollop of sour cream or crema.
- Garnish with fresh lettuce, avocado, and cheese and serve with a lime wedge on the side.
Serve and Enjoy
- Arrange the tostadas on a platter and serve immediately. The crispy shells paired with the rich chicken tinga and fresh toppings make every bite a perfect combination of flavors and textures.
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