Tostadas de Tinga is a vibrant and flavorful Mexican dish that combines crispy corn tostadas with shredded chicken, all coated in a smoky, tangy tomato-chipotle sauce. The rich combination of spices, tender chicken, and fresh toppings make this dish perfect for any meal. It’s quick, easy, and customizable, ideal for both casual weeknight dinners and festive gatherings.
Why You’ll Love This Recipe
- Authentic Mexican Taste: Smoky and spicy with a tangy kick from chipotle peppers and tomatoes.
- Quick & Easy: Perfect for busy evenings or spontaneous meals.
- Customizable Toppings: You can mix and match to suit your taste.
- Gluten-Free Option: When made with corn tostadas, this dish is naturally gluten-free.
- Perfect for Meal Prep: You can make the chicken tinga ahead of time and assemble the tostadas when ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Tinga:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 tablespoon vegetable oil
- ½ cup white onion, thinly sliced
- 2 garlic cloves, minced
- 3 medium Roma tomatoes, chopped
- 2 chipotle peppers in adobo sauce, chopped (adjust according to your spice preference)
- 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 cheese)
- ½ cup sour cream or Mexican crema
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
Directions
Make the Chicken Tinga
- Sauté the onions and garlic: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook for about 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the tomato-chipotle sauce: Stir in the chopped tomatoes, chipotle peppers, oregano, cumin, and salt. Let the mixture cook for about 5 minutes until the tomatoes soften and release their juices.
- Blend the sauce: Add the chicken broth to the skillet and blend the mixture until smooth using an immersion blender or transfer to a blender for a smoother consistency (you can leave it slightly chunky for texture, if desired).
- Simmer with chicken: Return the sauce to the skillet, add the shredded chicken, and stir to coat. Let the mixture simmer for about 5-10 minutes to allow the flavors to meld together. Remove from heat once it’s fully combined.
Assemble the Tostadas
- Prepare the tostada shells: Spread a thin layer of refried beans on each tostada shell if you like (this step is optional but adds a delicious base layer).
- Top with tinga: Spoon a generous amount of the chicken tinga onto each tostada shell.
- Garnish: Add shredded lettuce, crumbled queso fresco, a dollop of sour cream or Mexican crema, avocado slices, and fresh cilantro.
- Serve: Serve your tostadas with lime wedges for an extra burst of freshness. Enjoy immediately!
Servings and Timing
- Servings: 4-6 people
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations to Try
- Spicy Version: Add an extra chipotle pepper or a pinch of cayenne to increase the heat.
- Vegetarian Option: Swap out the chicken for shredded jackfruit or sautéed mushrooms for a plant-based twist.
- Low-Carb Choice: Use lettuce wraps instead of tostadas for a light, low-carb version.
- Smokier Flavor: For an even more intense smoky flavor, roast the tomatoes before blending.
- Tostada Alternatives: If you don’t have tostadas, you can use crispy tortillas or serve the tinga as a filling for tacos.
Storage and Reheating
- Refrigeration: Store any leftover chicken tinga in an airtight container for up to 3 days.
- Freezing: You can freeze the chicken tinga (without toppings) for up to 2 months.
- Reheating: To reheat, warm the chicken tinga in a skillet over medium heat, adding a splash of broth if necessary to keep it moist.
Tostadas de Tinga
Ingredients
- 2 cups shredded cooked chicken (rotisserie works well)
- 1/2 cup chicken broth
- 1/2 teaspoon oregano
Instructions
- In a blender, combine the tomatoes, chipotle peppers, garlic, and chicken broth. Blend until smooth.
- In a large skillet, heat vegetable oil over medium heat. Add the sliced onions and cook until soft, about 3-4 minutes.
- Add the blended tomato-chipotle sauce to the skillet along with the bay leaf, oregano, salt, and pepper. Simmer for 10 minutes.
- Stir in the shredded chicken and simmer for an additional 5 minutes until heated through. Remove the bay leaf.
- To assemble, spread a layer of chicken tinga on each tostada shell. Top with shredded lettuce, queso fresco, sour cream, avocado slices, and cilantro.
- Serve immediately with lime wedges on the side.
Notes
Nutrition
FAQs
What does “tinga” mean in Mexican cuisine?
“Tinga” refers to a dish where shredded meat is cooked in a flavorful, spicy tomato-based sauce, often with chipotle peppers. While chicken is commonly used, you can also use beef or pork.
Can I use canned tomatoes instead of fresh?
Yes, canned fire-roasted tomatoes are a great substitute and add an extra depth of flavor to the sauce.
How do I keep the tostadas crispy?
To avoid soggy tostadas, assemble them just before serving, ensuring that the tinga isn’t too wet.
Can I make this dish ahead of time?
You can prepare the chicken tinga in advance and store it in the fridge. Simply heat it up before serving and assemble the tostadas right before eating.
What is the best substitute for chipotle peppers in adobo sauce?
If you can’t find chipotle peppers, you can use smoked paprika or a mix of chili powder and a dash of hot sauce as a substitute.
Can I use another type of meat for this recipe?
Yes! You can use beef, turkey, or even shrimp in place of chicken if you prefer.
What cheese is best for topping the tostadas de tinga?
Queso fresco, Cotija, or even shredded Monterey Jack cheese work wonderfully as toppings for this dish.
How can I make homemade tostadas?
To make homemade tostadas, you can either fry corn tortillas in oil until crispy or bake them in the oven at 375°F (190°C) for about 10 minutes.
Are tostadas de tinga gluten-free?
Yes, as long as you use corn tostadas and ensure that the seasonings are gluten-free.
Can I make this dish less spicy?
To reduce the heat, simply use fewer chipotle peppers or remove the seeds for a milder version.
Conclusion
Tostadas de Tinga brings the bold, smoky flavors of Mexican cuisine right to your table. This dish is easy to make, full of flavor, and incredibly versatile, offering endless options for customizing toppings to suit your preferences. Whether you’re preparing it for a family dinner, a party, or just for yourself, these tostadas are sure to be a hit. Enjoy this flavorful, satisfying dish today and share the joy of authentic Mexican cooking with your loved ones!