Tostadas de Tinga Recipe
Poaching the chicken in aromatics keeps it juicy and gives you a flavorful broth to loosen the sauce, while simmering it in a blended tomato-chipotle puree lets the meat soak up smoky, tangy flavor instead of just sitting under a sauce. Crisp tostada shells underneath keep every bite from turning soggy.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Servings
- 6
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts
- 1 medium white onion, divided
- 3 cloves garlic cloves
- 1 leaf bay leaf
- 1 lb roma tomatoes
- 3 peppers chipotle peppers in adobo sauce
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1 tsp salt
- 12 shells corn tostada shells
- 1 cup refried beans
- 2 cups shredded lettuce
- 1/2 cup queso fresco, crumbled
- 1/2 cup Mexican crema
- 1 medium avocado, sliced
- 1 lime lime, cut into wedges
Nutrition per serving
- Calories
- 375
- Protein
- 16g
- Carbs
- 35g
- Fat
- 21g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the chicken breasts in a medium pot with a quarter of the onion, 2 garlic cloves, and the bay leaf. Add water to cover by an inch, salt lightly, and bring to a boil, then reduce to a simmer and cook 15-18 minutes, until the chicken reaches 165°F (74°C) internally.USDA safe minimum for poultry: 165°F (74°C)
- 2Transfer the chicken to a plate to cool slightly, then shred it into thin strands using two forks. Strain and reserve 3/4 cup of the poaching liquid.
- 3Boil the tomatoes in a small pot of water for 5 minutes, until the skins split and the flesh softens. Drain and transfer to a blender with the chipotle peppers, adobo sauce, and remaining garlic clove. Blend until smooth.
- 4Slice the remaining onion thinly. Heat the olive oil in a large skillet over medium heat and cook the onion 6-8 minutes, stirring occasionally, until soft and lightly browned at the edges.
- 5Pour the tomato-chipotle puree into the skillet, add the oregano and salt, and simmer 8-10 minutes, stirring occasionally, until the sauce thickens and darkens slightly.
- 6Add the shredded chicken and 1/2 cup of the reserved poaching liquid to the skillet. Simmer 8-10 minutes, stirring occasionally and adding more liquid a splash at a time if the sauce looks dry, until the chicken has absorbed most of the sauce. Taste and adjust salt.
- 7Warm the tostada shells in a dry skillet or oven for a couple of minutes if they've softened at all; they should be fully crisp before assembling.
- 8Spread a thin layer of refried beans on each tostada, top with a generous spoonful of tinga, then finish with shredded lettuce, queso fresco, a drizzle of crema, and avocado slices. Serve immediately with lime wedges.
Tips & variations
- Shredded rotisserie chicken works as a shortcut: skip the poaching step and simmer it directly in the finished sauce with 1/2 cup of chicken broth in place of the poaching liquid.
- For a milder tinga, use 1 chipotle pepper instead of 3 and add adobo sauce a spoonful at a time to taste.
- Chicken thighs can replace breasts for richer, more forgiving meat; poach the same way but check for doneness closer to 20 minutes.
- Tinga also works well on tacos, in tortas, or over rice if tostadas aren't on hand.
Storage & reheating
Store the tinga (without toppings or shells) in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen it. Assemble tostadas fresh just before serving so the shells stay crisp.
Tips from the Tulo kitchen
- Assemble tostadas one at a time right before eating rather than building a full platter in advance; even a few minutes under toppings will soften the shells.
- If the sauce tastes too acidic after blending the tomatoes, a pinch of sugar balances it out without dulling the smokiness.
FAQ
Can I make tinga de pollo ahead of time?
Yes. The shredded chicken in sauce keeps well in the refrigerator for up to 4 days and actually tastes better the next day once the flavors settle. Reheat it in a skillet before assembling tostadas.
What's the difference between tinga and shredded chicken tacos?
Tinga specifically uses a chipotle and tomato sauce cooked down with sautéed onions until the chicken absorbs most of the liquid, giving it a smoky, slightly tangy flavor that plain shredded taco chicken doesn't have.
Can I bake my own tostada shells instead of buying them?
Yes. Brush corn tortillas lightly with oil on both sides and bake at 400°F (200°C) for 8-10 minutes, flipping halfway, until crisp and lightly golden.
How spicy are tostadas de tinga?
With 3 chipotle peppers the sauce has a noticeable smoky heat; using 1 pepper and less of the adobo sauce keeps it mild while still tasting smoky.
