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Delicious Easy Chicken Tinga Tostadas topped with fresh ingredients

Easy Chicken Tinga Tostadas

Flavor-packed tostadas with smoky, spicy chicken, fresh veggies, and delicious toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Protein
  • 4 cups shredded chicken (rotisserie or cooked chicken breast)
Veggies
  • 1 medium yellow onion (sliced thin)
  • 4 pieces Roma tomatoes (halved)
  • 2 cloves garlic
  • 1 medium avocado (sliced)
  • 1 cup shredded iceberg lettuce
  • to taste Pickled red onions
Sauce
  • ½ can chipotles in adobo sauce (or to taste)
  • ½ cup chicken stock
Spices
  • to taste Salt
  • to taste Pepper
Grains
  • 8 pieces tostadas (store-bought or homemade)
Toppings
  • 1 cup refried beans (warmed)
  • ¼ cup cotija cheese (or feta, crumbled)

Method
 

Preparation
  1. Blend the Sauce: Add halved Roma tomatoes, chipotles in adobo, garlic, chicken stock, and a pinch of salt to a high-speed blender. Blend on high until smooth.
  2. Caramelize the Onions: Heat oil in a large pan over medium heat. Add sliced onions and cook for about 10 minutes until translucent and lightly caramelized.
Cooking
  1. Simmer the Tinga: Add shredded chicken to the pan and pour the blended sauce over. Stir to combine, bring to a gentle boil, then reduce heat to low, cover and simmer for 10 minutes.
Assembly
  1. Spread warm refried beans on each tostada shell, add chicken tinga, then top with shredded lettuce, pickled onions, crumbled cotija cheese, and fresh avocado slices. Enjoy!

Notes

Cook the onions slowly to enhance their natural sweetness. Adjust the spice level by varying the amount of chipotles in adobo. Use warm tostadas for the best texture and flavor. Store leftovers in an airtight container for up to 3 days in the fridge.