Mexican Chicken Tinga Tostadas

Tinga combines shredded chicken with a smoky tomato, onion and chipotle sauce. Served on crisp tostadas, it becomes a complete meal that is easy to customize.

Recipe details

• Prep time: 15 min
• Cook time: 30 min
• Total time: 45 min
• Servings: 8 tostadas
• Difficulty: Easy
• Estimated cost per serving: $1.65

Ingredients

• 1 1/2 lb (680 g) cooked shredded chicken breast or thighs
• 1 tablespoon oil
• 1 large onion, thinly sliced
• 2 garlic cloves
• 1 can (14.5 oz/411 g) tomatoes
• 1 to 2 chipotle peppers in adobo
• 1/2 cup chicken broth
• 1 teaspoon Mexican oregano
• 8 corn tostadas
• 1 avocado, sliced
• 1/3 cup Mexican crema
• 1/2 cup crumbled queso fresco
• Salt to taste

Step-by-step instructions

1. Blend the tomatoes, garlic, chipotle, broth and oregano until smooth.
2. Heat the oil and cook the onion for 6 minutes, until softened.
3. Pour in the sauce and simmer for 10 minutes.
4. Add the chicken, adjust the salt and simmer for 8 to 10 minutes, until the sauce clings to the meat.
5. Divide among the tostadas and finish with avocado, crema and cheese. Serve immediately.

Tips and variations

• Begin with one chipotle and add more after tasting.
• Assemble just before serving so the tostadas stay crisp.

Leer esta receta en español: Tostadas Mexicanas de Tinga de Pollo

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