Mexican Tinga Chicken Tostadas

Description

Shredded rotisserie chicken simmered briefly in chipotle-tomato sauce with onions, then piled onto crispy tostadas with avocado and cotija for fast assembly. This regional Mexican specialty uses pantry staples and quick techniques for a 15-minute weeknight meal bursting with smoky heat. The dish delivers a perfect balance of crispy, creamy, and spicy textures in every bite.

Cultural Background

Tinga originates from Puebla, Mexico, with the first known published recipe appearing in an 1881 Pueblan cookbook. It draws from colonial and indigenous traditions using staple ingredients like tomatoes, onions, and chipotles. The name may derive from Nahuatl referring to a mixture of shredded ingredients, and while traditionally made with pork or beef, chicken tinga has become a popular lighter version across central and southern Mexico.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

• 4 cups shredded rotisserie chicken
• 2 tablespoons vegetable oil
• 1 large yellow onion thinly sliced
• 4 Roma tomatoes halved
• 2-3 chipotle peppers in adobo sauce plus 1 tablespoon adobo sauce adjust for heat
• 2 garlic cloves
• 1/2 cup chicken broth or stock
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 12 store-bought or homemade corn tostada shells
• 2 ripe avocados thinly sliced
• 1/2 cup crumbled cotija cheese
• Optional: 1 cup refried beans warmed for spreading on shells
• Optional: shredded iceberg lettuce and pickled red onions for extra toppings

Instructions

1. In a blender, combine the halved Roma tomatoes, chipotle peppers and adobo sauce, garlic cloves, chicken broth, oregano, cumin, paprika, and a pinch of salt. Blend on high until the sauce is completely smooth, about 30 seconds, then set aside.
2. Heat the vegetable oil in a large skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, for 5-7 minutes until the onion is translucent and beginning to caramelize at the edges.
3. Pour the blended chipotle-tomato sauce into the skillet with the onions. Bring to a gentle simmer and cook for 5 minutes to allow the flavors to meld, stirring occasionally.
4. Add the 4 cups of shredded rotisserie chicken to the skillet. Stir well to coat the chicken evenly with the sauce. Reduce heat to low, cover, and simmer for 8-10 minutes until the chicken is heated through and has absorbed the smoky flavors. Taste and adjust salt and pepper as needed.
5. While the chicken simmers, if making homemade tostadas, preheat oven to 375°F, brush corn tortillas lightly with oil, and bake on a sheet for 10-12 minutes flipping halfway until crisp; otherwise, use store-bought shells.
6. To assemble, spread a thin layer of optional refried beans on each tostada shell if desired. Top with a generous portion of the tinga chicken mixture (about 1/3 cup per tostada). Add sliced avocado and a sprinkle of crumbled cotija cheese. Add optional lettuce or pickled onions if using. Serve immediately while the shells remain crispy.

Tips

- Warm the rotisserie chicken slightly before shredding for easier handling and better sauce absorption.
- Do not over-simmer the sauce after adding chicken to keep the dish quick and prevent the chicken from drying out.
- Substitute feta cheese for cotija if unavailable, or use fire-roasted canned tomatoes for a deeper flavor when fresh Roma tomatoes are out of season.

Nutrition

Calories: 480
Protein: 32g
Carbs: 28g
Fat: 26g

Tags

Meat dish, Chicken, Under 1 hour