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Chicken Tinga Toasts

Delicious tostadas topped with tender shredded chicken cooked in a smoky chipotle sauce, layered atop crispy corn shells, offering a balance of flavors and textures.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Tinga
  • 2 lbs boneless chicken thighs Provides a rich and tender meat base.
  • 2 medium tomatoes Adds freshness and acidity to the dish.
  • 1 medium yellow onion, quartered Enhances flavor when cooked and caramelized.
  • 3 cloves garlic Delivers aromatic depth to the sauce.
  • 1 leaf bay leaf Infuses the dish with a subtle herbal note.
  • 1 tbsp salt Essential for flavor enhancement.
  • 2 tbsp chipotle peppers in adobo sauce Provides smokiness and spiciness.
  • 1 tbsp dried oregano Adds an earthy note to the flavors.
  • 1 tsp ground cumin Offers warm, earthy undertones to the sauce.
  • 1 tsp black pepper Brings a gentle heat to balance the flavors.
  • 1 tbsp olive oil Used for cooking the onions to golden perfection.
For Assembly
  • 8 pieces corn tostada shells The crunchy base for the toppings.
  • 1 cup refried beans Adds a creamy, hearty component.
  • 2 cups shredded lettuce Gives a fresh crunch to each bite.
  • 1 cup diced tomatoes Contributes freshness and color.
  • 1 cup queso fresco or cotija Adds a salty, creamy finish.
  • 1/2 cup sour cream or Mexican crema Offers a cool contrast to the spice.
  • 1 medium avocado, diced Creaminess that enhances flavor and texture.
  • 1/4 cup cilantro, chopped A burst of fresh herbal flavor.
  • 1 medium lime, cut into wedges The perfect bright, zesty finish.

Method
 

Preparation
  1. In a large pot, add the chicken, tomatoes, quartered onion, garlic, bay leaf, and salt. Add enough water to cover everything. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is fully cooked and the tomatoes are soft.
  2. Remove the chicken from the pot and transfer it to a bowl or cutting board. Shred the chicken and set aside.
  3. Transfer the cooked tomatoes, onion, garlic, chipotle peppers, adobo sauce, oregano, cumin, black pepper, and about 1/4 cup of the cooking liquid to a blender. Blend until smooth.
Cooking
  1. Heat olive oil in a pan over medium heat. Add the sliced onion and cook until soft and lightly golden, about 5-7 minutes.
  2. Pour in the blended sauce and let it simmer for 5 minutes.
  3. Add the shredded chicken and a pinch of black pepper. Mix well and simmer for another 5-10 minutes until the mixture is thick and well coated.
Assembly
  1. Assemble the tostadas by spreading refried beans over each shell, adding the chicken tinga, and topping with lettuce, tomatoes, queso fresco, diced avocado, sour cream, chopped cilantro, and a squeeze of lime.

Notes

For best results, use boneless chicken thighs for juicier chicken. Don't skip the blending step for a silky sauce. Adjust chipotle peppers to alter spice level.