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Tostadas de Tinga Recipe

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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!

Ingredients

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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.

Find it online: https://ukfinda.com/tostadas-de-tinga-recipe/