Chicken Tinga Tostadas
These Chicken Tinga Tostadas feature tender shredded chicken simmered in a smoky chipotle-tomato sauce and layered over crispy tostadas with refried beans, avocado, crunchy lettuce or cabbage, Cotija, cilantro, crema, and fresh lime.
Ingredients
- 2 pounds boneless skinless pasture-raised chicken thighs or breasts
- 1 tablespoon grass-fed ghee
- 1 medium organic yellow onion thinly sliced
- 1 small organic red bell pepper thinly sliced
- 3 cloves organic garlic minced
- 1 14.5-ounce can fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 1–2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- ½ cup chicken broth
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon black pepper
- 1 bay leaf
- 6–8 crispy tostada shells
- 1 cup refried black or pinto beans
- 1 organic avocado sliced or mashed
- ½ cup organic shredded lettuce or cabbage
- ½ cup Cotija cheese crumbled
- Organic fresh cilantro for topping
- Mexican crema for drizzling
- Organic lime wedges for serving
Instructions
Boil the Chicken
- Place the chicken in a large pot and cover with water or chicken broth.
- Season lightly with sea salt.
- Bring to a boil, then reduce the heat to a gentle simmer.
- Cook for 30–40 minutes, or until the chicken is fully cooked and tender.
Shred the Chicken
- Remove the chicken from the pot and allow it to cool slightly.
- Shred the chicken using two forks and set aside.
Blend the Tinga Sauce
- Add the fire-roasted tomatoes, tomato paste, chipotle peppers, adobo sauce, chicken broth, Mexican oregano, cumin, smoked paprika, sea salt, and black pepper to a blender.
- Blend until smooth.
Sauté the Vegetables
- Melt the ghee in a large skillet over medium heat.
- Add the organic yellow onion and organic red bell pepper.
- Cook for about 6–8 minutes, stirring occasionally, until softened.
Add the Garlic
- Add the minced organic garlic to the skillet.
- Cook for about 30 seconds, until fragrant.
Simmer the Tinga Sauce
- Pour the blended tomato-chipotle sauce into the skillet.
- Add the bay leaf and stir everything together.
- Bring the sauce to a gentle simmer.
Add the Chicken
- Stir the shredded chicken into the sauce until completely coated.
- Simmer uncovered for 10–15 minutes, stirring occasionally, allowing the chicken to absorb the smoky chipotle sauce.
Taste & Adjust
- Remove the bay leaf.
- Taste the tinga and adjust the seasoning to your preference.
- Add more sea salt, chipotle peppers, or adobo sauce if you want additional flavor or heat.
Warm the Beans
- Heat the refried beans until warm and easy to spread.
Assemble the Tostadas
- Spread a layer of warm refried beans over each crispy tostada shell.
Add the Toppings
- Top generously with the chicken tinga.
- Add organic shredded lettuce or cabbage, organic avocado, Cotija cheese, and fresh organic cilantro.
Finish & Serve
- Drizzle with Mexican crema.
- Serve immediately with organic lime wedges.
- Add your favorite salsa or fresh serrano or jalapeño for additional flavor and heat, if desired.
Notes
Nutrition will vary depending on the chicken cut, tostada shells, refried beans, amount of toppings, and serving size.
Ingredients Note:
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here.