MexicanSnack

Recipe Story

origins & traditions

Tostadas de Tinga de Pollo is a classic Mexican snack that originated in Puebla and has become a beloved street food throughout Mexico. The dish features crispy fried or baked corn tortillas topped with tinga de pollo, a savory shredded chicken cooked in a smoky tomato-chipotle sauce with onions. The tostadas are layered with warm refried beans, the spicy chicken tinga, crisp shredded lettuce, crumbled queso fresco, and a dollop of Mexican crema. The combination of textures from crunchy tostada to tender chicken, along with the smoky heat of chipotles balanced by cooling cream and fresh vegetables, makes this an irresistible snack. Perfect for gatherings, game day, or a satisfying afternoon treat, these tostadas showcase the bold flavors and layering techniques that define Mexican cuisine.

Instructions

step by step

0/8 done

Prepare the chicken: In a large pot, add chicken breasts with enough water to cover. Add 1 clove garlic, half an onion, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through. Remove chicken and let cool, reserving 1 cup of cooking broth. Shred chicken with two forks and set aside.
Make the tinga sauce: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
Blend the sauce: In a blender, combine diced tomatoes, chipotle peppers (from canned chipotles in adobo), 1 cup reserved chicken broth, cumin, oregano, and salt. Blend until smooth.
Combine and simmer: Pour the blended sauce into the skillet with onions. Add shredded chicken and stir to combine. Simmer for 15 minutes, stirring occasionally, until sauce thickens and chicken is well coated. Adjust seasoning with salt and pepper.
Prepare tostadas: If using corn tortillas, heat vegetable oil in a skillet over medium-high heat (about 1/2 inch deep). Fry tortillas one at a time for 30-45 seconds per side until golden and crispy. Drain on paper towels. Alternatively, use pre-made tostada shells or bake tortillas at 400°F for 8-10 minutes until crispy.
Warm the beans: Heat refried beans in a small saucepan over low heat, stirring occasionally, until warmed through.
Assemble tostadas: Spread a layer of warm refried beans on each tostada. Top with a generous portion of chicken tinga. Add shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema or sour cream.
Serve immediately: Arrange tostadas on a platter and serve right away while still crispy. Offer lime wedges and extra hot sauce on the side for those who want additional heat.

Tostadas de Tinga de Pollo

4.4 (96)

Crispy corn tostadas topped with smoky chipotle chicken tinga, refried beans, lettuce, and fresh cheese. A beloved snack from Puebla that balances heat, tang, and crunch in every bite.

medium

45 min

8 servings

Ingredients

0 of 14 checked

Main Protein

600 grams Chicken Breast, poached and shredded

Sauce

3 pieces Tomatoes, diced

Aromatics

1 pieces Onions, half for poaching, half diced for sauce
4 cloves Garlic, minced

Spices

1 teaspoons Cumin, ground
1 teaspoons Oregano, dried Mexican oregano preferred

Cooking

4 tablespoons Vegetable Oil, for frying

Base

8 pieces Tortillas, corn tortillas to fry into tostadas

Toppings

2 cups Black Beans, refried beans
2 cups Lettuce, shredded
8 tablespoons Sour Cream, or Mexican crema

Garnish

2 pieces Lime, cut into wedges (optional)

Seasoning

2 teaspoons Salt, to taste
1 teaspoons Black Pepper, to taste

Chef Tips

expert advice

•Chef Notes: The key to authentic tinga is the chipotle peppers in adobo sauce, which provide both smokiness and heat.

•Start with 1-2 chipotles and adjust to taste.

•For a shortcut, use rotisserie chicken and skip the poaching step.

•The tinga filling can be made 2-3 days ahead and actually improves in flavor as it sits.

•To keep tostadas crispy, assemble them just before serving and avoid overloading with wet ingredients.

•If you cannot find Mexican crema, thin sour cream with a little milk and lime juice.

•For extra flavor, toast the dried oregano in a dry skillet for 30 seconds before adding to the sauce.

•These tostadas pair beautifully with a cold Mexican beer or agua fresca.

Variations & Substitutions

make it your own

•For a vegetarian version, substitute shredded jackfruit or mushrooms for the chicken.

•You can also add sliced radishes, diced avocado, or pickled jalapeños as toppings.

Storage & Reheating

keeping it fresh

Storage

Store the chicken tinga filling separately from the tostadas in an airtight container in the refrigerator for up to 4 days. Keep tostada shells in a sealed bag or container at room temperature for up to 1 week. Store shredded lettuce, cheese, and crema separately in the refrigerator. Do not assemble tostadas in advance as they will become soggy. The tinga filling can be frozen for up to 3 months in a freezer-safe container.

Reheating

Reheat the chicken tinga in a skillet over medium heat for 5-7 minutes, stirring occasionally, until heated through. You can also microwave in 30-second intervals, stirring between each. If the mixture seems dry, add a splash of water or chicken broth. Tostada shells should not need reheating, but if they have lost their crispness, place them in a 350°F oven for 3-5 minutes. Always assemble tostadas fresh after reheating components to maintain the best texture.