Chicken Tinga Tostadas are an easy to fix Mexican dish of shredded chicken in a tomato chipotle adobo sauce and served atop crispy tortillas. It has loads of spicy, smoky flavor and makes a great dinner with a base of refried beans and topped with chopped lettuce and tomato, avocado slices and a sprinkle of cheese.
Tasty Mexican chicken dishes to make for dinner
I love Mexican cuisine and, even more, I love easy chicken recipes! Mix these two together and you've got a dinner that is packed with flavor, simple to make, and always satisfying. Whether it's tacos, enchiladas, or a simple chicken and rice, Mexican food is always popular at our house. Plus, it's a great way to add a little spice to your weeknight dinners!
It's always hard to pick favorites but my White Chicken Enchiladas, Crockpot Chicken Tortilla Soup, and Smothered Chicken Burritos are what my family askes for over and over.
What is Chicken Tinga?
Chicken Tinga originated in Puebla, Mexico, and is basically a dish of shredded chicken in a tomato and chipotle pepper adobo sauce. It's spicy, smoky and best served on crisp tostada shells topped with your favorite Mexican toppings!
Why you’ll love this recipe
This Chicken Tinga Tostadas recipe checks all the boxes for a crowd pleaser!
Packed with Flavor: The smoky, spicy tinga sauce is rich, bold, and totally irresistible.
Versatile: Customize your tostadas with all your favorite toppings, from guac to shredded cheese.
Great for Meal Prep: Make a big batch of chicken tinga - it works great as leftovers!
Simple and Authentic: With just a few easy steps, you’ll have a traditional Mexican dish that tastes like it came straight from a Mexican kitchen.
Ingredients
All the ingredients in this recipe come together to create layers of flavor, from the rich sauce to the crispy tostadas. Here’s what you’ll need:
For making Chicken Tinga:
- Olive Oil: Helps sauté the onions and garlic, creating a flavorful base.
- Sweet Onion: Adds a mild, caramelized sweetness to the sauce.
- Garlic Cloves: A must-have for its bold, aromatic flavor.
- Chicken Breasts: Use boneless and skinless for easy shredding.
- Roma Tomatoes: Juicy and slightly sweet, fresh tomatoes are perfect for the tinga sauce.
- Tomatillos: Brings a tangy, slightly citrusy flavor to balance the smokiness.
- Oregano and Salt: Simple seasonings to enhance the dish.
- Adobo Sauce and Chipotle Peppers: The key to the smoky, spicy flavor of the sauce. Note if you like spicy chicken tinga tostadas leave the seeds in the chipotle peppers and add 2 tablespoons of adobo sauce to increase the heat level.
- Chicken Broth: Adds richness and ensures the ingredients cook down into a flavorful sauce. Chicken stock can also be used.
For assembling the tostadas:
- Store-Bought Tostadas: Ready to use corn tortillas and perfectly crisp. Find them in the Mexican food section of your local grocery store.
- Refried Beans: A creamy, flavorful base for your tostadas.
- Toppings: Go wild with options like shredded cheese (try cotija cheese), chopped lettuce and tomatoes, guacamole, sour cream, and salsa!
How to make tinga tostadas
- Saute onion and garlic in a large pot.
- Place remaining ingredients in the pot.
- Bring to a boil then reduce heat and simmer for 30 minutes.
- Remove chicken from the sauce and place on a cutting board. Shred with two forks. Cover and set it aside.
- Continue to cook the sauce for another 20-30 minutes. Sauce will start to thicken slightly. Remove from the heat and puree sauce with an immersion blender or a high speed blender. If using a blender, do it in batches.
WARNING: You do not want to fill the blender too full of hot liquid as it could explode. Process in batches.
- Add shredded chicken back to the sauce and let it simmer until the chicken has heated through.
To serve, I like to heat the tostadas in a 325°F oven for 3-4 minutes then layer each with 2 tablespoons of refried beans, a scoop of the chicken tinga mixture, then all my favorite Mexican garnishes like lettuce and tomato, shredded cheese, avocado or guacamole and a dollop of sour cream or salsa. So easy to make and a favorite dinner at our house. Enjoy!
Recipe tips for success
Want to make your Chicken Tinga Tostadas the best they can be? These tips will help you master the recipe with ease!
Cook Chicken Evenly: Make sure the chicken is fully submerged in broth while simmering for tender, juicy results.
Don’t Skip the Puree: Blending the sauce gives it that smooth, restaurant-quality texture.
Go Easy on the Blender: If using a standard blender, blend the hot sauce in small batches to avoid accidents.
Warm the Tostadas: A quick trip to the oven keeps them crispy and ready for toppings.
Recipe variations to make it your own
Looking to mix things up? Try these twists on the classic Chicken Tinga Tostadas:
Swap the Protein: Use shredded beef, pork, or even jackfruit for a plant-based option.
Make It Spicier: Add extra chipotle peppers or a dash of hot sauce for more heat.
Go Gluten-Free: Double-check your tostadas and toppings for gluten-free options.
Try a Bowl: Skip the tostadas and serve the chicken tinga over rice or quinoa for a delicious tinga bowl.
What to serve with tinga tostadas
Tinga tostadas are the star of dinner but a few sides can take your meal to the next level:
Mexican Rice: Fluffy and full of flavor, it’s the perfect companion to the bold tinga sauce.
Black Beans or Pinto Beans: Serve them refried, whole, or as a simple bean salad.
Chips and Salsa: A crunchy, crowd-pleasing appetizer to kick off the meal.
Street Corn (Elote): Grilled corn slathered in creamy, cheesy goodness pairs perfectly with tostadas.
How to store, freeze, and reheat leftovers
Place the cooled chicken tinga in an airtight container and store it in the refrigerator for up to 4 days. Store tostadas separately in their packaging to keep them crispy.
Freeze the leftover chicken tinga in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Warm chicken tinga on the stovetop over medium heat or in the microwave in 30-second intervals, stirring occasionally. Crisp up the tostadas in a low oven for a few minutes before assembling.
More Mexican recipes you'll love
From appetizers to desserts for a total fiesta!
Find even more easy Mexican recipes here on 2CM!
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Chicken Tinga Tostadas
Ingredients
- 1-2 teaspoons olive oil
- ½ large sweet onion chopped
- 3-4 garlic cloves or 2 teaspoons minced garlic
- 2 large boneless skinless chicken breasts
- 3 Roma or plum tomatoes chopped
- 3-4 tomatillos quartered
- 1 - 2 teaspoons dried oregano
- ½ teaspoon salt
- 1-2 Tablespoons adobo sauce from a can of chipotle peppers in adobo sauce (depending on your preferred spice level)
- 2 chipotle peppers, with seeds removed
- 1 cup chicken broth (add a little more if needed to cover ingredients)
- 8-10 tostadas (found in the Mexican aisle of your grocery store)
- Garnishes: refried beans, shredded cheese, chopped lettuce & tomato, guacamole, avocado, sour cream, salsa
Instructions
- Heat olive oil in a large pot. Add chopped onion and cook until soft and translucent. Add garlic in the last minute or to and let it start to brown.
- Place the remaining ingredients up to the chicken broth into the pot. Add enough chicken broth to cover the ingredients. Start with 1 cup and go from there.
- Bring to a boil, turn down heat, and simmer, uncovered, for 30 minutes, Chicken should be done. Remove the chicken, let cool slightly, then shred.
- Continue to cook the sauce for another 20-30 minutes.
- Puree the mixture by either using an immersion blender or placing the mixture in batches in a blender. WARNING: You do not want to fill the blender too full of hot liquid as it could explode. Process in batches.
- Place mixture back into the pot and add shredded chicken. Keep cooking until the chicken has warmed through.
- Heat your tostadas in a 325°F oven for 3-4 minutes.
- Place a tostada on each plate, spread it with some warmed refried beans then ladle chicken tinga on top. Garnish with your favorite toppings.
Notes
Nutrition
This post has been updated with a new and improved recipe and new photos. It was first published on October 12, 2015.
