This chicken tinga tostada recipe is my ultimate go-to because it combines bold, smoky flavors with fresh, vibrant toppings that make every bite an absolute fiesta in my mouth. Plus, it’s super fun and easy to assemble, making it perfect for any casual dinner or Friday night hangout with friends.
I adore the enchanting tastes of Tostada de Tinga—an absolutely delightful Mexican dish that showcases the genius of cooking chicken tinga. The tinga is built on a foundation of juicy tomatoes; the deep, smoky flavor of chipotle peppers; and the not-so-secret ingredient that makes this dish special: aromatic garlic.
The chicken simmers in this enticing sauce for a long enough time so that it’s super tender and shreds easily. The challenge with making this dish occurs when it comes time to assemble—and to layer the contrasting textures and flavors on a crispy tostada base.
Ingredients
Chicken Breasts Without Bones: A protein source that is lean, low-fat.
Fat from vegetable oil is a necessary nutrient.
Its presence in the dish makes it richer.
Onion, white: Sweetness and aromatic depth are what this onion delivers.
Garlic: Delivers a potent taste and possibly heart-healthy perks.
Chipotle peppers provide a few key benefits: they add smoky heat and are a good source of antioxidants.
Tomatoes are abundant in vitamins and supply the needed acidity.
An avocado provides a fantastic creaminess and also offers healthy fats.
Queso Fresco: Contributes salty, slightly tangy flavors.
Crema Mexicana: It has a creamy texture and a cooling effect on spicy food.
Ingredient Quantities
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 large white onion, thinly sliced
- 2 cloves garlic, minced
- 3 medium tomatoes, diced
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup chicken broth
- Tostadas
- 1 cup refried beans (optional)
- 1 cup shredded lettuce
- 1 ripe avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup Mexican crema or sour cream
- Lime wedges, for serving
- Cilantro leaves, for garnish
Instructions
1. Start with chicken breasts in a pot. Cover them with water, add a pinch of salt, and bring to a boil. Turn the heat down and let the chicken simmer for about 20 minutes or until the meat is completely cooked. Take it out of the water and allow it to cool before shredding the chicken using two forks.
2. In a big frying pan, warm the vegetable oil over a medium flame. Toss in the onion, cut into thin slices, and cook until it turns clear.
3. Minced garlic should be added to the skillet and sautéed for an additional 1-2 minutes until it is very aromatic.
4. Add the diced tomatoes and keep cooking until they start to disintegrate and turn into a sauce.
5. Combine the shredded chicken, bay leaf, oregano, salt, pepper, and chicken broth in the skillet. Then, add the chipotle peppers in adobo sauce and stir everything together.
6. To get the sauce right, let it simmer for about 10-15 minutes. This blend of ingredients really needs that time to meld together. The sauce will also thicken a bit, which is a good thing. If you want to remove the bay leaf, do so before serving the sauce over whatever it is you’re having that night.
7. To put together the tostadas, each tostada shell has a layer of refried beans (if using) spread on it.
8. Generously cover the beans with the mixture of chicken tinga.
9. Each tostada should be garnished with shredded lettuce, avocado slices, crumbled queso fresco, and a drizzle of Mexican crema or sour cream.
10. Serve the lime wedges and cilantro leaves alongside the tostadas as a garnish.
Equipment Needed
1. Large pot
2. Medium frying pan or skillet
3. Cutting board
4. Sharp knife
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Tongs
9. Two forks
10. Serving platter or plates
FAQ
- What is chicken tinga?The classic Mexican dish known as chicken tinga consists of shredded chicken served with a sauce made of tomatoes, chipotle peppers, and spices. It normally appears on tostadas or as a taco filling.
- Can I use chicken thighs instead of breasts?Yes, you can use chicken thighs for a juicier flavor. Just make sure they’re boneless and skinless for the recipe.
- Is there a vegetarian version of this dish?A vegetarian version can be made by replacing the chicken with shredded jackfruit or mushrooms and by using vegetable broth instead of chicken broth.
- Are chipotle peppers in adobo sauce spicy?Indeed, the smoky heat of the dish comes from the chipotle peppers. Add as many or as few as you’d like to suit your personal preference for spiciness.
- Can the tinga be made ahead of time?Certainly! Chicken tinga is a dish that can be prepared in advance. It holds well in refrigeration for up to 3 days and can be frozen for much longer storage.
- What can I use instead of tostadas?If you can’t find tostadas, use corn tortillas and fry them until they are crispy.
- How can I make the dish spicier?To boost the heat, toss in more chipotle peppers or add other spicy ingredients, such as diced jalapeños.
Substitutions and Variations
– 2 tablespoons vegetable oil: Replace with olive oil or canola oil.
– 2 chipotle peppers in adobo sauce: Substitute with jalapeños and about a teaspoon of smoked paprika for smokiness, or use chipotle powder.
– 1 cup chicken broth: Substitute vegetable broth or water mixed with a bouillon cube.
– 1 cup refried beans: Use black bean puree or mashed pinto beans as a substitute.
– 1/4 cup Mexican crema or sour cream: Substitute Greek yogurt or crème fraîche.
Pro Tips
1. Poaching the Chicken: For extra flavor, consider poaching the chicken breasts in chicken broth instead of water. This will infuse more taste into the chicken, which will enhance the overall flavor of the dish.
2. Spice Adjustment: If you prefer a milder dish, use only one chipotle pepper in adobo sauce instead of two. Alternatively, for more heat, add an extra pepper or a splash of the adobo sauce for a spicier kick.
3. Tomato Quality: Use ripe, in-season tomatoes for the best flavor in your sauce. If fresh tomatoes aren’t ideal, canned diced tomatoes can be a good alternative, and they will still provide a rich, concentrated flavor.
4. Avocado Preservation: To prevent the avocado slices from browning, squeeze a bit of lime juice over them. This will keep them looking fresh and will add a tangy citrus note.
5. Tostada Assembly: Ensure the refried beans are warm before spreading them on the tostadas. This helps them spread more easily and evenly, and a warm base will help keep the toppings in place.
Tostada De Tinga Recipe
My favorite Tostada De Tinga Recipe
Equipment Needed:
1. Large pot
2. Medium frying pan or skillet
3. Cutting board
4. Sharp knife
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Tongs
9. Two forks
10. Serving platter or plates
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 large white onion, thinly sliced
- 2 cloves garlic, minced
- 3 medium tomatoes, diced
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup chicken broth
- Tostadas
- 1 cup refried beans (optional)
- 1 cup shredded lettuce
- 1 ripe avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup Mexican crema or sour cream
- Lime wedges, for serving
- Cilantro leaves, for garnish
Instructions:
1. Start with chicken breasts in a pot. Cover them with water, add a pinch of salt, and bring to a boil. Turn the heat down and let the chicken simmer for about 20 minutes or until the meat is completely cooked. Take it out of the water and allow it to cool before shredding the chicken using two forks.
2. In a big frying pan, warm the vegetable oil over a medium flame. Toss in the onion, cut into thin slices, and cook until it turns clear.
3. Minced garlic should be added to the skillet and sautéed for an additional 1-2 minutes until it is very aromatic.
4. Add the diced tomatoes and keep cooking until they start to disintegrate and turn into a sauce.
5. Combine the shredded chicken, bay leaf, oregano, salt, pepper, and chicken broth in the skillet. Then, add the chipotle peppers in adobo sauce and stir everything together.
6. To get the sauce right, let it simmer for about 10-15 minutes. This blend of ingredients really needs that time to meld together. The sauce will also thicken a bit, which is a good thing. If you want to remove the bay leaf, do so before serving the sauce over whatever it is you’re having that night.
7. To put together the tostadas, each tostada shell has a layer of refried beans (if using) spread on it.
8. Generously cover the beans with the mixture of chicken tinga.
9. Each tostada should be garnished with shredded lettuce, avocado slices, crumbled queso fresco, and a drizzle of Mexican crema or sour cream.
10. Serve the lime wedges and cilantro leaves alongside the tostadas as a garnish.
