Tostadas de Tinga is a classic Mexican dish featuring crispy tostadas topped with shredded chicken cooked in a smoky, spicy tomato-chipotle sauce. This dish is full of bold flavors and is perfect for an easy yet satisfying meal. Garnished with fresh toppings like lettuce, avocado, crema, and cheese, these tostadas are a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
- Authentic Mexican flavors with a smoky, spicy kick
- Quick and easy to prepare, perfect for busy weeknights
- Customizable toppings to suit your taste
- Great for parties, meal prep, or a family dinner
- Naturally gluten-free when using corn tostadas
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken (rotisserie chicken works great)
- Roma tomatoes
- White onion
- Garlic cloves
- Chipotle peppers in adobo sauce
- Chicken broth
- Vegetable oil
- Bay leaf
- Oregano
- Salt and pepper
- Corn tostadas
Toppings:
- Shredded lettuce
- Crumbled queso fresco or Cotija cheese
- Mexican crema or sour cream
- Avocado slices
- Sliced radishes (optional)
- Fresh cilantro
Directions
- Prepare the sauce: Blend tomatoes, chipotle peppers, garlic, and chicken broth until smooth.
- Sauté the onions: In a large skillet, heat oil and cook sliced onions until soft.
- Simmer the tinga: Pour the blended sauce into the skillet, add bay leaf, oregano, salt, and pepper. Simmer for 10 minutes.
- Add the chicken: Stir in the shredded chicken and cook for another 5 minutes until well coated. Remove the bay leaf.
- Assemble the tostadas: Spread a layer of tinga on each tostada and top with lettuce, cheese, crema, avocado, and cilantro.
- Serve immediately: Enjoy while crispy, with lime wedges on the side.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicier Version: Add more chipotle peppers or a pinch of cayenne.
- Vegetarian Alternative: Use shredded jackfruit or mushrooms instead of chicken.
- Low-Carb Option: Serve over lettuce wraps instead of tostadas.
- Extra Smoky Flavor: Roast the tomatoes before blending.
- Tostada Alternatives: Use crispy tortillas or serve the tinga in tacos.
Storage/Reheating
- Refrigeration: Store leftover tinga in an airtight container for up to 3 days.
- Freezing: Freeze the chicken tinga (without toppings) for up to 2 months.
- Reheating: Warm in a skillet over medium heat, adding a splash of broth if needed.
FAQs
What does “tinga” mean in Mexican cuisine?
Tinga refers to a shredded meat dish cooked in a tomato-chipotle sauce, typically chicken or beef.
Can I use canned tomatoes instead of fresh?
Yes, canned fire-roasted tomatoes work well and add extra depth of flavor.
How do I keep the tostadas crispy?
Assemble them just before serving to prevent sogginess.
Can I make this dish ahead of time?
Yes, you can prepare the tinga sauce in advance and store it in the fridge until ready to use.
What is the best substitute for chipotle peppers in adobo?
Smoked paprika or a mix of chili powder and hot sauce can work in a pinch.
Can I use another type of meat?
Yes, beef, pork, or even shrimp can be used in place of chicken.
What kind of cheese is best for tostadas de tinga?
Queso fresco, Cotija, or even shredded Monterey Jack work well.
How can I make homemade tostadas?
Bake or fry corn tortillas until crispy instead of buying pre-made tostadas.
Are tostadas de tinga gluten-free?
Yes, as long as you use corn tostadas and gluten-free seasonings.
Can I make this dish less spicy?
Reduce the number of chipotle peppers or add a bit of sugar to balance the heat.
Conclusion
Tostadas de Tinga is a delicious and easy-to-make Mexican dish packed with smoky, spicy flavors. Perfect for gatherings or a quick meal, these tostadas are versatile, customizable, and sure to be a hit. Try them today and enjoy the rich taste of authentic Mexican cuisine!
PrintTostadas de Tinga Recipe
Tostadas de Tinga are crispy corn tortillas topped with shredded chicken simmered in a smoky, tangy tomato-chipotle sauce. This classic Mexican dish is easy to make and packed with bold flavors!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
For the Chicken Tinga:
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 1 tablespoon vegetable oil
- ½ cup white onion, thinly sliced
- 2 garlic cloves, minced
- 3 medium tomatoes, chopped
- 2 chipotle peppers in adobo sauce, chopped (adjust for spice level)
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt (or to taste)
- ½ cup chicken broth
For the Tostadas:
- 8 tostada shells (store-bought or homemade)
- 1 cup refried beans (optional, for spreading)
- ½ cup shredded lettuce
- ½ cup crumbled queso fresco (or feta)
- ½ cup sour cream or Mexican crema
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
-
Make the Chicken Tinga:
- Heat oil in a large pan over medium heat. Add onions and cook until soft (about 3 minutes).
- Stir in garlic and cook for another 30 seconds.
- Add tomatoes, chipotle peppers, oregano, cumin, and salt. Cook for about 5 minutes until tomatoes soften.
- Blend the mixture with chicken broth until smooth (or leave slightly chunky for texture).
- Return sauce to the pan, add shredded chicken, and simmer for 5-10 minutes.
-
Assemble the Tostadas:
- Spread a thin layer of refried beans on each tostada shell (optional).
- Top with a generous portion of chicken tinga.
- Garnish with shredded lettuce, crumbled queso fresco, crema, avocado slices, and cilantro.
- Serve with lime wedges for extra zest.
Notes
- For a milder version, use only one chipotle pepper or remove the seeds.
- Make it vegetarian by swapping chicken for shredded jackfruit or sautéed mushrooms.
- Homemade tostadas: Fry corn tortillas in oil until crispy or bake at 375°F (190°C) for 10 minutes.