Chicken Tinga Tostadas
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These Chicken Tinga Tostadas are crunchy, saucy, and piled high with all the best toppings. I simmer chicken thighs on the stovetop until tender, then shred and toss them in an easy smoky tomato-chipotle sauce that thickens just enough to cling to every shred. Layer that over crispy tostada shells with refried beans, avocado, sour cream, and cheese, and you get a restaurant-worthy dinner at home!
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These chicken tinga tostadas are one of my favorite ways to shake up taco night. Chicken tinga is a classic Mexican shredded chicken dish made with tomatoes, onion, and smoky chipotle peppers, and a tostada is the crispy tortilla base that holds all that saucy goodness. I love this recipe because the homemade sauce basically builds itself while the chicken cooks, with the veggies softening in the same pot before being blended into a rich, smoky tinga sauce.
The sauce is key in this recipe (it’s where all the chicken tinga flavor comes from!) After testing it both ways, I found that blending the tomatoes and onions while they’re still warm gives the sauce a silkier texture and deeper flavor because the cooked vegetables break down more smoothly. Compared to our air fryer chicken tacos, these chicken tinga tostadas have a saucier, smokier flavor from the chipotle peppers and a crispier, loaded texture, which makes them so fun for Cinco de Mayo, parties, or a weeknight dinner with your family!
Helpful Tips & Variations
- Cook the chicken until it’s fully tender. I always use an instant-read thermometer to make sure the chicken reaches 165°F, but you can also check by cutting into the thickest piece; it should be opaque all the way through and shred easily with two forks.
- Blend the sauce ingredients while they’re still warm. This creates a smoother sauce. However, I do recommend letting everything cool for a few minutes while you shred the chicken. Steam from very hot ingredients can build pressure in the blender and cause the lid to pop off or the sauce to splatter (no thank you!)
- Only add extra cooking liquid if needed. Start with about ¼ cup of the reserved broth when blending the sauce, then add more only if the blender needs help. Too much liquid can make the sauce thin. Save the remaining broth for soups, curries, rice, or sauces. Refrigerate it in an airtight container for up to 4 days.
- Keep the tostadas crispy. For extra crunch, warm the tostada shells in a 350°F oven for 3-5 minutes before assembling (optional). I also recommend adding the toppings just before serving so they don’t soften the shells too early.
- Adjust the sauce consistency. The finished sauce should be thick enough to coat the shredded chicken without looking watery, like a saucy pulled chicken filling. If it gets too thick, loosen it with a splash of reserved broth. If it’s too thin, simmer it uncovered for a few extra minutes until it reduces.
- Use ready-cooked chicken for a shortcut. I sometimes skip the chicken thighs and use leftover shredded chicken or rotisserie chicken! Once the sauce has simmered and thickened, stir in the shredded chicken until well coated and heated through.
- Adjust the spice level. This chicken tinga tostadas recipe has a mild-medium smoky heat from the chipotle peppers in adobo sauce. For less spice, use fewer peppers or scrape out the seeds before blending. OR add an extra spoonful of adobo sauce for more spice!
- Serve it in different ways. Instead of tostada shells, spoon the chicken tinga into soft tortillas, pile it over lightly toasted tortillas, scatter it over tortilla chips for nachos, or serve it over rice.
Chicken Tinga Tostadas
Equipment
- Large Pot
- Mixing Bowl
- Skillet
- Blender
Ingredients
For Chicken Tinga
- 1½ lbs chicken thighs, boneless & skinless
- 3 medium tomatoes, halved
- ½ yellow onion, quartered
- 3 garlic cloves, peeled
- 1 bay leaf
- 1 tsp salt
- water, enough to cover the ingredients
- 3 tbsp chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp black pepper
- 1 tbsp olive oil
- ½ cup yellow onion, sliced
For Tostadas
- 8 corn tostada shells
- 1 cup refried beans
- 1 cup shredded lettuce
- ½ cup tomatoes, diced
- ¼ cup crumbled queso fresco or cotija
- ½ cup sour cream or Mexican crema
- 1 medium avocado, diced
- 2 tbsp cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a large pot, add the chicken, tomatoes, quartered onion, garlic, bay leaf, and salt. Add enough water to cover everything. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the chicken is fully cooked and the tomatoes are soft.
- Remove the chicken from the pot and transfer it to a bowl or cutting board. Shred the chicken and set aside.
- Transfer the cooked tomatoes, onion, garlic, chipotle peppers, adobo sauce, oregano, cumin, black pepper, and about ¼ cup of the cooking liquid to a blender. Blend until smooth. (Add the chicken stock only if needed, otherwise, the sauce may be more than required.)
- Heat olive oil in a pan over medium heat. Add the sliced onion and cook until soft and lightly golden, about 5-7 minutes.
- Pour in the blended sauce and let it simmer for 5 minutes.
- Add the shredded chicken and a pinch of black pepper. Mix well and simmer for another 5-10 minutes, until the mixture is thick and well coated. Adjust salt if needed.
- Assemble the tostadas by spreading refried beans over each shell, adding the chicken tinga, and topping with lettuce, tomatoes, queso fresco, diced avocado, sour cream, chopped cilantro, and a squeeze of lime.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chicken Tinga Tostadas Step by Step
Gather all of your ingredients.
Boil the chicken and veggies: Add 1½ lbs chicken thighs (boneless & skinless), 3 medium halved tomatoes, ½ yellow onion (quartered), 3 peeled garlic cloves, 1 bay leaf, and 1 tsp salt to a large pot. Pour in enough water to fully cover the ingredients. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through and the tomatoes are soft.
Shred the chicken: Remove the chicken from the pot and place it on a cutting board or in a bowl. Shred the chicken with two forks, then set it aside.
Make the tinga sauce: Add the boiled tomatoes, onion, and garlic to a blender with 3 tbsp chipotle peppers in adobo sauce, 1 tbsp adobo sauce, 1 tsp dried oregano, ½ tsp ground cumin, ¼ tsp black pepper, and about ¼ cup of the cooking liquid. Blend until smooth.
Add a little more cooking liquid only if needed to help the sauce blend. Too much can make the sauce thinner than you want.
Make the chicken tinga topping: Heat 1 tbsp olive oil in a large skillet over medium heat. Add ½ cup sliced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden around the edges.
Pour the blended sauce into the skillet with the onions and simmer for about 5 minutes, letting the sauce deepen in color and thicken slightly.
Stir in the shredded chicken and mix until every piece is coated in the smoky tomato-chipotle sauce. Simmer for another 5-10 minutes, or until the chicken tinga is thick, saucy, and well combined. Taste and adjust the salt if needed. Let the tinga rest for 10-15 minutes before serving so the flavors can meld together more.
Finish and serve: To assemble, spread 1 cup refried beans over 8 corn tostada shells, then spoon the chicken tinga on top. Finish with 1 cup shredded lettuce, ½ cup diced tomatoes, ¼ cup crumbled queso fresco or cotija, 1 medium diced avocado, ½ cup sour cream or Mexican crema, 2 tbsp chopped cilantro, and a squeeze of fresh lime from 1 lime cut into wedges.
Serve your chicken tinga tostadas and enjoy!
Serving Suggestions
I love serving these chicken tinga tostadas with a few easy extras on the table. Pair them with Mexican rice salad or Instant Pot Mexican rice for a simple side that works well with the smoky sauce. Or for something fresh and colorful, I love this Mexican street corn salad or black bean and corn salsa. They’re both so good with the saucy chicken and crisp tostada shells. Then, to finish everything off, these air fryer churro bites are the perfect choice for dessert, and don’t forget to wash it all down with some horchata!
Storing Leftovers
- Fridge. Store the chicken tinga in an airtight container in the refrigerator for up to 3 days. Keep the tostada shells and toppings stored separately to maintain freshness and crisp texture.
- Freezer. Allow the chicken tinga to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat. Warm the chicken topping in a pan over medium heat until warmed through, adding a splash of water or reserved broth if needed to loosen the sauce. You can also microwave it in short intervals, stirring in between.
More Mexican-Inspired Chicken Recipes:
- Loaded with cheesy, crunchy nacho flavor, this Nacho Chicken Casserole is an easy meal that always disappears fast!
- I love Chicken Taco Soup for a cozy, no-fuss dinner that gives you all the taco-night flavor in a hearty bowl.
- Let the slow cooker do the work with these Crockpot Shredded Chicken Tacos, then pile the juicy chicken into tortillas with all your favorite toppings.
