Tostadas de Tinga
Crispy, golden tortillas piled high with shredded chicken simmered in a smoky chipotle-tomato sauce, then topped with crema, lettuce, and queso fresco. Tostadas de Tinga are the ultimate Mexican street snack—bold, messy, and absolutely addictive.
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!