Welcome back to The Half Jalapeño — where things are crunchy, saucy, and unapologetically messy. This week, we’re biting into one of Mexico’s most iconic street eats: Tostadas de Tinga. If you’ve never had a tostada crack under your bite and unleash a flood of smoky chipotle chicken, well, prepare to fall hard.
Imagine this: a freshly fried tortilla shatters beneath a mountain of juicy shredded chicken cooked in a spicy tomato-chipotle sauce. On top? A swipe of crema, crisp lettuce, salty queso fresco, and maybe a few pickled onions just to show off. It’s chaos in the best way—bold, layered, and so classically Mexican it practically hums a mariachi tune.
What Is Tinga?
Tinga is one of those Mexican recipes that delivers big flavor with just a few ingredients. Traditionally made with shredded chicken (though pork and beef versions exist), it’s simmered in a sauce of tomatoes, onions, garlic, and smoky chipotle chiles. The result is tender, juicy meat soaked in sauce that practically begs to be scooped onto something crispy.
It’s one of the most versatile fillings in Mexico. You’ll find it in tacos, tortas, tostadas, and even tamales. But on a tostada? That’s where the magic hits a new level.
A Little Backstory
While Puebla claims bragging rights for birthing Tinga, the dish has spread far beyond its hometown. In modern-day Mexico, it’s a staple in households, street stands, and fondas alike. It’s affordable, filling, and endlessly adaptable — everything you want from comfort food.
What’s even better? Tinga is make-ahead friendly. That means you can simmer a batch, stash it in your fridge, and build tostadas on demand.
Tostadas de Tinga
Ingredients
- For the Chicken Tinga:
- 2 tablespoons vegetable oil
- ½ white onion sliced
- 2 garlic cloves minced
- 2 chipotle chiles in adobo plus 1 tablespoon adobo sauce
- 3 medium tomatoes chopped (or 1 cup canned tomatoes)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked shredded chicken rotisserie is perfect
- ¼ cup chicken broth or water
- For Assembly:
- 8 small tostada shells
- ½ cup shredded lettuce
- ½ cup crumbled queso fresco
- ¼ cup Mexican crema or sour cream
- Optional: pickled red onions avocado slices, hot sauce
Instructions
- Make the Tinga Sauce: Heat the oil in a skillet over medium heat. Sauté onions until soft (4–5 minutes), then add garlic and cook for 30 seconds more.
- Blend: Transfer the onions and garlic to a blender with the tomatoes, chipotles, adobo, oregano, salt, and pepper. Blend until smooth.
- Simmer the Chicken: Pour the blended sauce back into the skillet. Stir in the shredded chicken and broth. Simmer for 10–15 minutes, until thick and juicy.
- Prep Your Toppings: While the tinga cooks, get your toppings ready. Shred lettuce, crumble cheese, slice onions—make it your masterpiece.
- Assemble the Tostadas: Spoon hot chicken tinga over tostada shells. Add lettuce, cheese, crema, and anything else that sparks joy.
- Devour Immediately: The tostada waits for no one. Crunch while hot!
Simmering chicken tinga in chipotle-tomato sauce — the heart of every perfect tostada de tinga.
Tips & Variations
- Short on time? Rotisserie chicken + canned tomatoes = shortcut to glory.
- Want it spicier? Add an extra chipotle or a splash of hot sauce.
- No tostadas? Fry your own or use crispy flatbread in a pinch.
- Vegetarian option? Use jackfruit or mushrooms instead of chicken.
- Beyond tostadas: This tinga is also stellar in tacos, burritos, or even piled on rice.
Where to Find Tinga Tostadas
- Puebla: The birthplace of tinga, where they serve it with a little extra love.
- Mexico City: Fondas and tianguis stands serve them loaded and stacked.
- L.A., Chicago, San Antonio: Anywhere with a Mexican food scene—you’ll find these bad boys on the menu or at a food truck near you.
What to Serve with Tinga Tostadas
- A tall agua fresca de jamaica or horchata
- Refried beans or sopa de fideo on the side
- Tajin-dusted cucumber slices or spicy pickled carrots
- And of course, extra napkins — you’ll need them
The final masterpiece — crispy tostadas piled high with saucy chicken tinga, creamy toppings, and all the crunch your Tuesday deserves.
Final Bite
Tostadas de Tinga are proof that the best food doesn’t need fancy ingredients—just some crunch, some spice, and a whole lot of heart. Whether you’re cooking for a crowd or making a Tuesday feel like a fiesta, these tostadas bring the heat.
Next week, we’re diving into another street food classic that’s just as bold. Stay hungry.
Want to learn about more street snacks you can eat standing up? Check out our guides to Tlacoyos, Esquites, and Gorditas de Chicharrón.
Hot Off the Comal: Get recipes, stories, and street food wisdom delivered every Tuesday. Join the Comal Crew — we’ll save you a seat.
Buen provecho!