Chicken Tinga Tostadas are a delightful Mexican dish featuring crispy tortillas topped with flavorful shredded chicken in a smoky tomato-chipotle sauce, complemented by fresh garnishes. This recipe offers a perfect balance of textures and tastes, making it an excellent choice for lunch or dinner.
Ingredients
• 🐔 2 cups cooked, shredded chicken breast
• 🧅 1 medium onion, thinly sliced
• 🧄 2 cloves garlic, minced
• 🍅 1 can (14.5 oz) diced tomatoes
• 🌶️ 2 chipotle peppers in adobo sauce, chopped
• 🥄 1 teaspoon dried oregano
• 🥄 1 teaspoon ground cumin
• 🧂 Salt and black pepper, to taste
• 🫒 2 tablespoons vegetable oil
• 🌽 8 tostada shells
• 🥑 1 ripe avocado, sliced
• 🥬 1 cup shredded lettuce
• 🧀 ½ cup crumbled queso fresco or feta cheese
• 🌿 Fresh cilantro, chopped, for garnish
• 🍋 Lime wedges, for serving
Equipment
• Large skillet
• Spoon or spatula
• Knife and cutting board
• Serving plates
Prep Time
20 minutes
Cook Time
20 minutes
Calories & Macros (per serving)
• Calories: 350
• Protein: 20g
• Carbohydrates: 30g
• Fat: 15g
Instructions
1. Prepare the Chicken Tinga
o Heat vegetable oil in a large skillet over medium heat.
o Add sliced onions and sauté until translucent, about 5 minutes.
o Stir in minced garlic and cook for an additional minute.
o Add diced tomatoes, chopped chipotle peppers, dried oregano, ground cumin, salt, and black pepper. Stir to combine.
o Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
o Add the shredded chicken to the skillet, stirring to coat it evenly with the sauce. Simmer for another 5 minutes until the chicken is heated through.
2. Assemble the Tostadas
o Place tostada shells on serving plates.
o Spoon a generous amount of the chicken tinga mixture onto each tostada shell.
o Top with shredded lettuce, sliced avocado, crumbled queso fresco, and chopped fresh cilantro.
3. Serve
o Serve immediately with lime wedges on the side for squeezing over the tostadas.
Cooking and Serving Tips
• Adjusting Spice Level: For a milder flavor, reduce the number of chipotle peppers or remove their seeds.
• Tostada Shells: Store-bought tostada shells are convenient, but you can also make your own by frying or baking corn tortillas until crispy.
• Serving Suggestions: Pair with a side of Mexican rice or black beans for a complete meal.
• Storage: Leftover chicken tinga can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before assembling tostadas.
Enjoy these flavorful and satisfying Chicken Tinga Tostadas, perfect for any occasion!