Chicken Tinga Tostadas Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 tostadas
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Calories
412 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Chicken Tinga Tostadas Recipe
Description
The Chicken Tinga Tostadas Recipe features baked corn tortillas brushed with a lime and oil mixture until crisp. The shredded chicken is cooked in a sauce made from sautéed onions and garlic blended with chipotle peppers, fire-roasted tomatoes, and spices like oregano, cumin, and paprika, which provide a smoky and mildly spicy depth. This mixture simmers until thick and coats the chicken thoroughly.
Once assembled, each tostada is spread with refried beans, topped with the chicken tinga, and garnished with shredded iceberg lettuce, avocado slices, diced tomatoes, and crumbled cotija cheese, providing contrast in texture and freshness. The tostadas hold together well, delivering a combination of crispy, creamy, tender, and fresh elements with each bite.
This dish works well as a casual meal or appetizer and can be prepped ahead in parts, including baking the tortillas and preparing the chicken and toppings separately. The components store well refrigerated, and the chicken can be frozen for longer storage.
When reheating, warming the beans and chicken together on medium-low heat restores their flavors and texture before assembling the tostadas. This approach ensures the food stays crisp and vibrant when served.
Ingredients
Tostada Shells:
- 6 corn tortillas
- 1 ½ Tbsp. neutral cooking oil avocado or coconut, generic cooking oil
- 1 tsp. lime juice freshly squeezed
- ¼ tsp. salt to taste
Chicken Tinga:
- 2 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- ½ onion sweet or white, finely chopped
- 2 cloves garlic crushed
- 1-2 chipotle in adobo sauce
- 1 cup diced tomatoes fire-roasted
- ½ tsp. oregano dried
- ½ tsp. cumin ground
- ½ tsp. paprika
- ½ tsp. salt to taste
- 3 cups chicken shredded
Toppings:
- 1 ½ cups refried beans pinto or black beans
- 1 ½ cup iceberg lettuce shredded
- 1 avocado thinly sliced, large
- ¾ cup tomato diced
- 6 Tablespoons cotija cheese crumbled
Instructions
Tostada Shells:
- Preheat oven to 375°F.
- Whisk together oil, lime juice, and salt in a small bowl.
- Brush 1 teaspoon of the mixture over the front and back side of a corn tortilla and then place on a large baking sheet. Make sure all of the tortillas are evenly spaced and do not overlap.
- Bake tortillas in the preheated oven for 12-14 minutes, flipping halfway through.
Chicken Tinga:
- Add oil and onion to a medium-sized skillet or saucepan over medium heat. Sauté for 3-4 minutes or until the onion begins to turn translucent.
- Add garlic cloves and continue sautéing for another minute.
- Combine sautéed onion with chipotle peppers, diced tomatoes, oregano, cumin, paprika, and salt in a large cup of a high-speed blender. Blend for 20-30 seconds or until completely smooth.
- Pour the sauce back into the saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Stir in shredded chicken and mix until it is completely coated in the sauce.
Tostadas:
- Spread ¼ cup of refried beans onto each baked tostada and layer with ½ cup of shredded chicken in Tinga sauce, ¼ cup of shredded lettuce, 2-3 avocado slices, 2 tablespoons of diced tomatoes, and a tablespoon of Cotija cheese.
- Repeat with the remaining tostadas and ingredients. Serve immediately and enjoy!
Notes
- Prepare tostada shells, chicken tinga, and toppings in advance and store them separately for convenience.
- Keep tostada shells at room temperature to maintain crispness, while refrigerate meat and toppings in airtight containers for up to 3-4 days.
- Freeze chicken tinga in airtight freezer-safe containers for up to 3 months and thaw before reheating.
- Reheat chicken and beans gently on medium-low heat for 4-5 minutes before assembling tostadas to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tostadas
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 933mg | 39% |
| Potassium | 567mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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