Chicken Tinga Tostadas (37 Minutes)

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Dive into the vibrant flavors of Mexico with these shredded chicken tinga tostadas, a delightful dish that combines tender, spicy chicken with the crunch of a toasted tostada.

Topped with sautéed onions, creamy queso fresco, rich avocado, and a light, creamy sauce, this dish is sure to please any palate.

Whether you’re hosting a festive gathering or simply looking for a flavorful weeknight dinner, these tostadas are a perfect choice.

  • Prep Time: 17 minutes
  • Cook Time: 20 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the chicken tinga:

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted tomatoes, blended
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 cups shredded cooked chicken (rotisserie works great)

For the tostadas:

  • 4–6 tostada shells
  • 1 cup queso fresco, crumbled
  • 1 avocado, sliced
  • Fresh cilantro leaves, for garnish

For the creamy drizzle:

  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • Salt to taste

 

Instructions

  1. Prepare the Chicken Tinga (20 minutes):
    Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the blended fire-roasted tomatoes, chipotle peppers, oregano, and cumin. Simmer for about 10 minutes. Add the shredded chicken to the skillet, stirring well to coat the chicken in the sauce. Cook for another 5 minutes until the chicken is heated through and the flavors are well combined.
  2. Assemble the Tostadas (10 minutes):
    Lay out the tostada shells on serving plates. Evenly distribute the chicken tinga mixture atop each shell. Sprinkle with crumbled queso fresco and arrange slices of avocado on top. Garnish with fresh cilantro leaves.
  3. Prepare the Creamy Sauce (5 minutes):
    In a small bowl, whisk together sour cream, lime juice, chili powder, and a pinch of salt. Adjust the seasoning as needed.
  4. Serve (2 minutes):
    Drizzle the creamy sauce over the assembled tostadas just before serving. Offer additional sauce on the side for guests to add to their liking.

Notes

The key to a great tinga is balancing the smoky heat of the chipotle with the tangy sweetness of the tomatoes.

Using pre-cooked chicken (such as rotisserie chicken) can save time and ensure tender, flavorful meat.

The creamy sauce not only adds a cooling element but also enhances the overall taste with its tangy, spicy kick.

Dive into these tostadas and enjoy a meal that’s as enjoyable to prepare as it is to eat!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 25g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 85mg

Pair this with...

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

For Tomorrow's Dinner

Korean Fried Chicken Wings (30 Minutes)

Loaded Chicken Nachos (25 Minutes)

Focaccia BLT Sandwich (30 Minutes)

Garlicky Shrimp and Beef Stir Fry (1 Hour)

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