2tablespoonolive oilavocado oil works great as well
1medium yellow onion
2garlic cloves
1lbcooked shredded chicken
14ozcanned diced tomatoes
2chipotle peppers in adobo sauceadjust to spice preference
1teaspoonground cumin
salt and pepper to taste
1teaspoonsmoked paprika
For the Tostada Assembly
8tostada shellsstore 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.
Notes
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!