Description
These homemade chicken tinga tostadas feature tender, crispy shredded chicken coated in a smoky chipotle sauce on crunchy corn tortillas. A quick, flavorful weeknight meal that beats takeout.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (or rotisserie chicken)
- 2–3 chipotle peppers in adobo sauce (about 3 tablespoons sauce)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 12–16 small white corn tortillas
- 2 cups shredded lettuce (optional topping)
- 1/2 cup queso fresco, crumbled (optional topping)
- 1/2 cup sour cream or Mexican crema (optional topping)
- Lime wedges (optional topping)
- Avocado slices (optional topping)
Instructions
- Prep ingredients: Dice onion, mince garlic, and shred chicken. Set aside.
- Make the tinga sauce: In a medium saucepan, heat olive oil over medium heat. Cook diced onion for 3-4 minutes until soft. Add garlic and cook for 1 minute. Stir in chipotle peppers and adobo sauce for 30 seconds. Add tomato sauce and chicken broth, bring to a simmer, cover, and cook on low for 5 minutes until slightly thickened.
- Crispy the shreds: Heat a large skillet over medium-high heat with oil. Add shredded chicken in a single layer. Cook undisturbed for 2 minutes to brown, then stir and cook for another 2 minutes until edges are crispy. Remove from heat.
- Combine: Pour the tinga sauce over the crispy chicken in the skillet. Stir to coat and simmer on low for 2 minutes. Adjust salt to taste.
- Warm tortillas: Heat a dry skillet over medium-high heat. Warm each corn tortilla for 30-45 seconds per side until pliable with charred spots. Keep warm in a towel.
- Assemble: Place a warm tortilla on a plate. Top with tinga chicken, shredded lettuce, queso fresco, sour cream, and avocado. Squeeze fresh lime juice over the top and serve immediately.
Notes
The secret to this recipe is pan-frying the shredded chicken before adding the sauce to create a crispy texture that prevents soggy tostadas. Use fresh lime juice for brightness. Corn tortillas are essential for authenticity and crunch. The tinga sauce can be made ahead and stored in the fridge for up to 2 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tostadas per servi
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 4
- Protein: 28
Keywords: chicken tinga, tostadas, mexican food, weeknight dinner, chipotle sauce, crispy chicken, easy recipes