I absolutely love this chicken tinga tostada recipe because it’s an explosion of flavors and textures that feels like a fiesta in every bite. There’s something so satisfying about layering creamy refried beans, juicy seasoned chicken, and fresh toppings on a crispy tostada—it’s the perfect culinary canvas for creative flair!
I enjoy preparing Tostadas De Tinga, a delicious dish that features tender, spiced chicken breasts simmered with chipotle peppers in adobo sauce for a smoky heat. My recipe combines diced tomatoes, cumin, and oregano, which are laid out in layers on crunchy tostada shells with refried beans, shredded lettuce, and fresh avocado.
A good crunch and flavor in every bite!
Ingredients
Breast of chicken: High-protein, low-fat meat that is very lean.
Adobo with chipotle peppers: Flavorful in a madly delicious way.
So, smoky and spicy, with sweetness that doesn’t punch you in the face.
Just so ya know, it should go without saying, this is not for the faint of heart.
Beans that have been cooked and mashed: High in fiber and protein, and of a delightful creaminess that we insist on in their texture.
Fresh cheese or cotija: Provides a salty, sour flavor.
Avocado: It is a healthy fat and has an amazing creamy texture.
Tomatoes are: Antioxidant providers; Contributing a fresh, tangy flavor.
Ingredient Quantities
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- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 2-3 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 8 tostada shells
- 1 cup refried beans, warmed
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/2 cup Mexican crema or sour cream
- 1 avocado, sliced
- Lime wedges for serving
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Instructions
1. Put the chicken breasts in a pot and cover with water. Bring to a boil, turn down the heat, and let it simmer until the chicken is cooked through, about 20 minutes. Remove and shred the chicken with two forks; set aside.
2. In a big frying pan, warm up the oil over a medium flame. Toss in the sliced onion and let it cook until it’s just starting to lose its rigid structure and turn slightly translucent—about 5 minutes. If you use a lid, you will keep the liquid in the onion and speed up the softening process.
3. Add the minced garlic, and sauté for 1 minute or so, until it’s downright aromatic.
4. Include the following: shredded chicken, diced tomatoes (with their juice), chopped chipotle peppers, oregano, cumin, salt, and pepper. Combine and stir.
5. Combine the ingredients in a medium saucepan and bring to a simmer over medium heat. Let it simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Each tostada shell should have a layer of warm refried beans spread on it.
7. Generously serving the mixture of chicken tinga on top of the beans makes a perfect dish.
8. Top each tostada with shredded lettuce. Follow this with crumbled queso fresco or cotija cheese.
9. Pour Mexican crema or sour cream over the top, and then add slices of avocado.
10. Present the lime along with the tostadas. Cut it into wedges for all to use. Engaging in this simple act of prep means that everyone at the table can partake in that rejigging of the dish’s flavor profile, and in my book, that makes a lime wedge worth serving.
Equipment Needed
1. Large pot
2. Large frying pan
3. Medium saucepan
4. Forks (for shredding)
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Wooden spoon or spatula
9. Serving spoon
10. Can opener
11. Plate (for serving tostadas)
FAQ
- Q: Can I use chicken thighs instead of breasts?A: Yes, chicken thighs can deliver a juicier flavor. Just adjust the cooking time.
- Q: Are there any vegetarian alternatives?A: If you’re looking for a vegetarian option, you can use shredded jackfruit or mushrooms in place of the protein.
B: To make a pork version, use either:
– 2 lbs. shredded jackfruit (drained and rinsed, if using canned) sautéed with sofrito and seasonings, or
– 2 lbs. mushrooms (sliced and sautéed with sofrito and seasonings, same as with the jackfruit) - Q: How do I control the heat level?Alter the quantity of the chipotle peppers to suit your personal taste and preferred level of heat. For a more mild flavor, use fewer chipotles.
- Q: How should leftovers be stored?A: Keep the chicken mixture in a sealed container in the fridge for up to 3 days. Assemble your tostadas when you’re ready to eat and they will taste as fresh and delicious as if they’d just come off the griddle.
- Q: Can I make the chicken tinga ahead of time?A: Yes, you can prepare the chicken tinga a day in advance. Just reheat it before serving it on tostadas.
- Q: What can I use instead of queso fresco?If queso fresco isn’t available, you can substitute it with feta cheese.
Substitutions and Variations
You can use boneless, skinless chicken thighs instead of boneless, skinless chicken breasts for a juicier result.
You can swap the vegetable oil for olive oil or canola oil.
In the absence of fresh garlic, 1/2 teaspoon of garlic powder can be used as a substitute.
To achieve a subtler flavor, substitute chipotle peppers in adobo sauce with mild chili powder or smoked paprika.
Feta cheese can be used as an alternative if either queso fresco or cotija cheese is unavailable.
Pro Tips
1. Use Broth for More Flavorful Chicken: Instead of boiling the chicken in plain water, use chicken broth or add a bouillon cube to the water. This will infuse more flavor into the chicken as it cooks.
2. Adjust the Heat: The level of spiciness can be controlled by the number of chipotle peppers used. If you like it hotter, use more chipotles or include a bit more of the adobo sauce. For a milder version, reduce the amount to one pepper, and remove the seeds.
3. Enhance Beans with Spices: Before spreading the refried beans on the tostadas, try gently warming them with a bit of cumin, garlic powder, or even a dash of chili powder to add depth to the flavor.
4. Toast Tostada Shells for Extra Crunch: If you have the time, quickly toast the tostada shells in the oven for a few minutes. This enhances their crispiness and adds a warm crunch to the dish.
5. Customize Toppings for Variety: Offer a selection of additional toppings like diced red onions, chopped cilantro, or pickled jalapeños, so everyone can customize their tostada to their taste preferences.
Tostadas De Tinga Recipe
My favorite Tostadas De Tinga Recipe
Equipment Needed:
1. Large pot
2. Large frying pan
3. Medium saucepan
4. Forks (for shredding)
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Wooden spoon or spatula
9. Serving spoon
10. Can opener
11. Plate (for serving tostadas)
Ingredients:
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- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 2-3 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 8 tostada shells
- 1 cup refried beans, warmed
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/2 cup Mexican crema or sour cream
- 1 avocado, sliced
- Lime wedges for serving
“`
Instructions:
1. Put the chicken breasts in a pot and cover with water. Bring to a boil, turn down the heat, and let it simmer until the chicken is cooked through, about 20 minutes. Remove and shred the chicken with two forks; set aside.
2. In a big frying pan, warm up the oil over a medium flame. Toss in the sliced onion and let it cook until it’s just starting to lose its rigid structure and turn slightly translucent—about 5 minutes. If you use a lid, you will keep the liquid in the onion and speed up the softening process.
3. Add the minced garlic, and sauté for 1 minute or so, until it’s downright aromatic.
4. Include the following: shredded chicken, diced tomatoes (with their juice), chopped chipotle peppers, oregano, cumin, salt, and pepper. Combine and stir.
5. Combine the ingredients in a medium saucepan and bring to a simmer over medium heat. Let it simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Each tostada shell should have a layer of warm refried beans spread on it.
7. Generously serving the mixture of chicken tinga on top of the beans makes a perfect dish.
8. Top each tostada with shredded lettuce. Follow this with crumbled queso fresco or cotija cheese.
9. Pour Mexican crema or sour cream over the top, and then add slices of avocado.
10. Present the lime along with the tostadas. Cut it into wedges for all to use. Engaging in this simple act of prep means that everyone at the table can partake in that rejigging of the dish’s flavor profile, and in my book, that makes a lime wedge worth serving.