Description
Authentic Chicken Tinga Tostadas featuring tender shredded chicken simmered in a rich, smoky, and slightly spicy sauce made from tomatoes, chipotle peppers in adobo, and onions. Served atop crispy tostada shells with fresh toppings.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 large white onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 2–3 chipotle peppers in adobo sauce (adjust to spice preference), minced
- 1 tablespoon adobo sauce from the can
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt (or to taste)
- 1/4 cup chicken broth
- 12 corn tostada shells
- Toppings (Optional): Shredded lettuce, crumbled cotija cheese, Mexican crema or sour cream, avocado slices, lime wedges
Instructions
- **Cook the Chicken:** Place chicken breasts in a pot, cover with water or broth, and bring to a boil. Reduce heat, cover, and simmer until cooked through (about 15-20 minutes). Remove chicken, reserving 1/4 cup of the cooking liquid. Shred the chicken using two forks and set aside.
- **Sauté Aromatics:** In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- **Make the Tinga Sauce:** In a blender, combine the diced tomatoes, minced chipotle peppers, adobo sauce, oregano, cumin, and salt. Blend until smooth.
- **Simmer the Tinga:** Pour the sauce mixture into the skillet with the onions. Stir in the reserved 1/4 cup chicken broth. Bring the sauce to a simmer.
- **Combine and Thicken:** Add the shredded chicken to the sauce. Toss well to coat completely. Reduce heat to low, cover, and let simmer for 10-15 minutes, allowing the chicken to absorb the flavors and the sauce to slightly thicken. Taste and adjust seasoning if necessary.
- **Assemble Tostadas:** Arrange the crispy tostada shells on serving plates. Spoon a generous amount of the Chicken Tinga mixture over each shell.
- **Garnish and Serve:** Top immediately with your desired garnishes, such as lettuce, cotija cheese, crema, and a squeeze of fresh lime juice.
Notes
- For an extra layer of flavor, roast the tomatoes and onions slightly before blending them into the sauce.
- If you prefer less heat, start with just one chipotle pepper and remove some of the seeds.
- Tostada shells can be purchased pre-made or fried fresh until crisp.
- Leftover Tinga freezes very well and is excellent in burritos or quesadillas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Tostada (without toppings)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Protein: 38g
