Print

Flavorful Chicken Tinga Tostadas Recipe Perfect for Easy Homemade Meals

chicken tinga tostadas - featured image
Print Recipe

Tender, smoky chicken tinga paired with creamy avocado on crispy tostada shells, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g) or shredded rotisserie chicken
  • 2–3 chipotle peppers in adobo, finely chopped (adjust to taste)
  • 1 ½ cups canned crushed tomatoes or fresh plum tomatoes, diced
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • ¾ cup (180 ml) low sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 8 crunchy corn tostada shells (store-bought or homemade)
  • 2 ripe avocados, mashed with juice of 1 lime and pinch of salt
  • A handful of fresh cilantro, chopped
  • Optional toppings: crumbled queso fresco, sliced radishes, pickled jalapeños, sour cream

Instructions

  1. If using raw chicken breasts, season lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken breasts for 6-7 minutes per side until cooked through and golden brown. Remove and let rest for 5 minutes, then shred with two forks. If using rotisserie chicken, shred now.
  2. In the same skillet, add remaining 1 tablespoon olive oil. Add sliced onion and sauté for 5 minutes until softened and slightly caramelized. Add minced garlic and chopped chipotle peppers; cook for 1-2 minutes until fragrant.
  3. Stir in crushed tomatoes, cumin, smoked paprika, oregano, salt, and pepper. Simmer for about 5 minutes to thicken and blend flavors.
  4. Return shredded chicken to skillet, pour in chicken broth, and stir to coat. Reduce heat to low and simmer for 10-15 minutes, allowing sauce to soak into chicken. Add more broth if sauce becomes too dry.
  5. While chicken simmers, mash avocados with lime juice and salt in a bowl to desired consistency.
  6. Lay tostada shells on a serving platter. Spoon chicken tinga onto each shell, then dollop or spread avocado mixture on top. Garnish with chopped cilantro and optional toppings.
  7. Serve immediately to keep tostadas crisp and chicken warm. For prep ahead, keep chicken and avocado separate and assemble just before serving.

Notes

Use fresh chipotle peppers if possible for brighter smoky flavor. Shredded rotisserie chicken is a great shortcut. Assemble tostadas just before serving to keep them crisp. Adjust chipotle peppers to control spice level. Store chicken and avocado separately if prepping ahead. Reheat chicken gently with broth; warm tostadas in oven to maintain crispness.

Nutrition

Keywords: chicken tinga, tostadas, chipotle, avocado, easy dinner, Mexican recipe, weeknight meal, smoky chicken

Find it online: https://blingbite.com/flavorful-chicken-tinga-tostadas-recipe-perfect-for-easy-homemade-meals/