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Chicken Tinga Tostadas with Smoky Chipotle Sauce

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These Chicken Tinga Tostadas feature tender shredded chicken simmered in a smoky chipotle-tomato sauce, served atop crispy tostada shells and finished with fresh toppings. Quick, easy, and bursting with bold Mexican flavors, they’re perfect for weeknights or festive gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 1 tablespoon vegetable oil (or olive oil)
  • 1 medium yellow onion, sliced thin
  • 3 cloves garlic, minced
  • 1 (14.5-oz) can fire-roasted diced tomatoes
  • 2–3 chipotle peppers in adobo sauce (chopped), plus 2 teaspoons adobo sauce
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth (or water)
  • 8–10 store-bought tostada shells (or homemade)
  • Shredded lettuce (romaine or iceberg)
  • Thinly sliced red onions
  • Sour cream or Mexican crema
  • Crumbled cotija or queso fresco cheese
  • Sliced ripe avocado or guacamole
  • Fresh cilantro leaves
  • Lime wedges

Instructions

  1. Place chicken breasts in a medium saucepan, cover with water and add a pinch of salt. Bring to a low boil, reduce heat, and simmer for 12-15 minutes until cooked through (internal temp 165°F). Remove, let cool slightly, then shred with two forks.
  2. While chicken cooks, heat oil in a large skillet over medium heat. Add sliced onions and cook until softened and golden, about 3-4 minutes. Stir in garlic and sauté for another 30 seconds.
  3. Add sautéed onions and garlic to a blender with fire-roasted tomatoes, chipotle peppers, adobo sauce, oregano, cumin, smoked paprika, salt, and pepper. Blend until completely smooth (about 30 seconds).
  4. Pour sauce back into the skillet. Add chicken broth and bring to a gentle simmer over medium heat. Add shredded chicken and toss to coat. Simmer, stirring occasionally, for 8-10 minutes until sauce thickens and clings to chicken.
  5. If using store-bought tostada shells, set them out. To make homemade shells: Preheat oven to 425°F. Brush corn tortillas with oil, arrange on a baking sheet, and bake for 5-7 minutes per side until golden and crispy. Let cool.
  6. Spread chicken tinga on each tostada shell. Top with lettuce, onions, cheese, avocado, crema or sour cream, cilantro, and serve with lime wedges.

Notes

Start with less chipotle if sensitive to spice; you can always add more. Homemade tostada shells stay crispier than store-bought. For dairy-free, skip cheese and use plant-based crema. Prep toppings ahead and assemble just before serving for best crunch. The chicken tinga tastes even better the next day.

Nutrition

Keywords: chicken tinga, tostadas, chipotle, Mexican dinner, easy weeknight meal, gluten-free, spicy chicken, party food, family dinner

Find it online: https://elvafood.com/chicken-tinga-tostadas-recipe-easy-smoky-chipotle-dinner/