Description
Smoky, spicy, and bursting with authentic Mexican flavor, these Chicken Tinga Tostadas are made with tender shredded chicken simmered in a chipotle-tomato sauce and served over crispy tostada shells. Perfect for a quick dinner, entertaining guests, or meal prep, this dish is as versatile as it is delicious.
Ingredients
Scale
- 8–10 tostada shells
- 2 chicken breasts
- 2 plum tomatoes
- 4–5 tomatillos
- 1/2 onion
- 4 garlic cloves
- 3 chipotles in adobo
- 1 teaspoon Mexican oregano
- 1/4 cup + 1/2 teaspoon salt
- Queso Fresco (optional)
- Mexican Crema (optional)
- Fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Dissolve 1/4 cup salt in a quart of water. Add chicken breasts and brine in fridge for 30 minutes. Pat dry and place on baking sheet.
- Rinse and de-stem tomatoes and tomatillos. Add to baking sheet with chicken. Bake at 400°F for 20 minutes until chicken reaches 160°F.
- Let chicken cool slightly, then shred with two forks. Set aside until needed.
- Roughly chop onion and sauté in oil over medium heat. Add whole garlic cloves and cook until onion browns.
- Blend onion-garlic mixture with chipotles, roasted tomatoes, and tomatillos. Remove chipotle seeds for less heat.
- Return sauce to pan. Add oregano, cumin, salt, pepper, and adobo sauce. Simmer and taste for seasoning.
- Add shredded chicken to sauce and simmer until heated through and flavors meld.
- Heat tostadas in oven for 2-3 minutes until crispy and warm.
- Spread refried beans on tostadas, top with chicken tinga, and add desired garnishes.
- Serve immediately with lime wedges and enjoy while tostadas are crispy.
Notes
- Brine the chicken for juicier results, but rotisserie chicken works great for a quicker option
- Remove chipotle seeds to control heat level – start with less and add more to taste
- Roasting vegetables instead of boiling intensifies flavors and adds depth to the sauce
- Make the tinga sauce ahead of time as flavors improve after sitting for a few hours
- Warm tostadas just before serving to maintain maximum crispiness
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 285
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
Keywords: tostadas, chicken tinga, chipotle chicken, Mexican tostadas, shredded chicken, tomatillo sauce, chicken tacos alternative