Mexican
⭐ Highly Rated
25 minmedium
MexicanDinner
Recipe Story
origins & traditionsChicken Tinga Tostadas bring together the bold flavors of traditional Mexican cooking in one satisfying dish. Tender shredded chicken is simmered in a rich tomato-chipotle sauce with onions and garlic, creating the smoky, slightly spicy tinga that defines this beloved recipe. Served atop crispy corn tostadas layered with creamy refried beans, then garnished with fresh lettuce, ripe avocado, crumbled cheese, and cool sour cream, each bite offers a perfect balance of textures and flavors. This dish is deeply rooted in Puebla cuisine but has become a staple throughout Mexico and beyond. Whether served as a casual weeknight dinner or at a festive gathering, these tostadas deliver authentic taste with minimal fuss. The tinga can be prepared ahead, making assembly quick and easy when you are ready to serve.
Instructions
step by step0/8 done
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Add diced tomatoes, tomato paste, chipotle chili powder, cumin, oregano, salt, and black pepper to the skillet. Stir well and bring to a simmer.
Add shredded chicken breast to the sauce and mix thoroughly. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the chicken is well-coated and the sauce has thickened.
While the tinga simmers, warm the refried black beans in a small saucepan over low heat, stirring occasionally.
If using raw tostada shells, lightly toast them in the oven at 350°F for 5 minutes until crispy.
To assemble, spread a layer of warm refried beans on each tostada shell. Top with a generous portion of chicken tinga.
Add shredded lettuce, diced avocado, crumbled queso fresco or feta cheese, and a dollop of sour cream.
Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Chicken Tinga Tostadas
4.5 (42)
Crispy tostadas topped with smoky chipotle chicken tinga, refried beans, fresh lettuce, creamy avocado, and tangy sour cream. A vibrant Mexican classic perfect for any dinner gathering.
medium
50 min
6 servings
Ingredients
0 of 19 checked
Main
- 680 grams chicken-breast, cooked and shredded
Sauce
- 3 pieces tomatoes, diced
- 1 pieces onions, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato-paste
- 2 teaspoons chili-powder
- 1 teaspoons cumin, ground
- 1 teaspoons oregano, dried
- 2 tablespoons vegetable-oil
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, ground
Base
- 2 cups black-beans, refried or cooked and mashed
- 12 pieces tortillas, corn tostada shells
Toppings
- 2 cups lettuce, shredded
- 2 pieces avocado, diced
- 3/4 cups cheese-feta, crumbled
- 6 tablespoons sour-cream
Garnish
- 3 tablespoons cilantro, chopped (optional)
- 2 pieces lime, cut into wedges (optional)
Chef Tips
expert advice•For authentic flavor, use canned chipotle peppers in adobo sauce instead of chili powder - finely chop 1-2 peppers and add with the tomatoes.
•Adjust the amount based on your heat preference.
•The tinga tastes even better the next day as the flavors meld, so consider making it ahead.
•You can substitute rotisserie chicken to save time - just shred and add to the prepared sauce.
•For a vegetarian version, replace chicken with seasoned jackfruit or extra black beans.
•If tostada shells are unavailable, you can use crispy corn tortillas or even serve the tinga in soft tacos.
•Add pickled jalapeños or radish slices for extra tang and crunch.
•The key is balancing the rich, smoky tinga with cool, fresh toppings.
