Chicken Tinga Tostadas
These chicken tinga tostadas feature a homemade tinga sauce with bold smoky flavors, simmered with shredded chicken. A crunchy tostada is layered with the chicken tinga, and your favorite toppings for a quick and easy weeknight dinner!
Servings: 4
Calories: 467kcal
Ingredients
Chicken Tinga Sauce
- 1 Tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic minced
- 1 15 oz can diced tomatoes preferably fire roasted
- 1 chipotle chili pepper plus 1 Tablespoon adobo sauce
- ½ cup low sodium chicken broth
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 4-5 cups cooked shredded chicken
For the Tostadas
- 8 tostadas
- 1 16 oz can refried beans or black bean purée
Optional Toppings
- shredded lettuce
- sliced avocado
- thinly sliced radishes
- fresh cilantro
- Crumbled Cotija Cheese or Queso Fresco
Instructions
Chicken Tinga Sauce
- Add olive oil to a 4-6 qt pot over medium heat. Sauté the onion for 4-5 minutes until softened, then add the garlic and cook for another 30 seconds, stirring frequently.
- Transfer the onions and garlic to a blender, then add the remaining sauce ingredients, except the chicken and blend until smooth.
- Return the sauce to the pot and bring to a simmer. Stir in the chicken and simmer for 5-10 minutes.
Tostadas
- Spread 2-3 tablespoons of refried beans over a tostada, then top with around ½ cup of the chicken tinga.
- Top with your favorite toppings such as shredded lettuce, crumbled queso fresco or cotija cheese, avocado, shaved radishes, and Mexican crema or sour cream.
- Repeat with the remaining tostadas then serve.
Notes
Storage: Store leftover chicken tinga in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a skillet over low heat or microwave in 30-second intervals, stirring between each.
Freezing: Freeze the chicken tinga in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 467kcal | Carbohydrates: 36g | Protein: 32g | Fat: 12g | Fiber: 6g | Sugar: 5g