Chicken Tinga Tostadas
Crisp tostadas topped with smoky shredded chicken, tomato-chipotle sauce, crema, lettuce, and avocado.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cook onion and garlic in oil with a pinch of salt until soft.
- 2
Blend tomatoes, chipotle, and broth into a smooth sauce.
- 3
Simmer the sauce with onion and garlic until slightly thick.
- 4
Stir in shredded chicken and cook until juicy and coated.
- 5
Pile chicken onto tostadas with lettuce, crema, and avocado.
Cook notes
Tips
Start with one chipotle pepper, then add more if you want extra smoke and heat.
Warm tostada shells briefly so they taste freshly crisp.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store chicken tinga separately from tostada shells and toppings for up to 4 days.
- Assemble tostadas right before eating so they stay crisp.
Substitutions
- Use tortillas for tacos instead of tostada shells.
- Use Greek yogurt thinned with lime juice instead of crema.
What to Serve With
- Serve with black beans or Mexican rice.
- Add pickled onions and lime wedges.
Common Mistakes
- Do not make the sauce too watery or the tostadas will soften quickly.
- Do not assemble ahead; crisp shells are the whole point.
Recipe FAQ
Can I use rotisserie chicken?
Yes. Rotisserie chicken makes this recipe fast and still tastes great in the sauce.
Are tinga tostadas spicy?
They can be mild or hot depending on how many chipotle peppers you use.
Kitchen tools
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Blender
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
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Cutting board
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Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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