Chicken Tinga Tostadas
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From alexrioscooks
This Chicken Tinga recipe is a bold and smoky Mexican classic that deserves a spot in your weekly dinner rotation. Juicy chicken is simmered in a rich tomato-chipotle sauce made with Red Gold® Diced Tomatoes, then piled onto crispy tostadas over a fresh layer of guacamole and finished with a tangy chipotle crema. Dinner on the table in under 30 minutes—what’s not to love?
- Recipe Card
Recipe Card
ingredients
For the Chicken:
- 1/2 pound boneless, skinless chicken thighs or breasts (or use rotisserie chicken for ease)
- 1/2 onion
- 3 garlic cloves
- 4 cups chicken broth
- 2 bay leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
ingredients
For the Tinga Sauce:
- 1/2 onion
- 3 to 4 garlic cloves
- 1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained
- 2 to 3 chipotle peppers in adobo sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/3 cup reserved cooking broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
ingredients
For the Guacamole:
- 2 ripe Hass avocados
- 1/4 cup red onion, diced
- 3 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1 teaspoon kosher salt
ingredients
For the Chipotle Crema:
- 1/2 cup mayonnaise, sour cream, or Mexican crema
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon chipotle peppers in adobo sauce
- Juice of ½ lime
ingredients
For the Tostada Assembly:
- 8 to10 crispy tostada shells
- Shredded lettuce (optional), for topping
- Pickled red onions (optional), for topping
- Queso fresco or cotija cheese (optional), for topping
- Fresh cilantro leaves (optional), for topping
- Lime wedges (optional), for serving
Method
Step 1
Cook the Chicken: Season chicken with salt and pepper. In a large pot, sear over high heat until browned on both sides. Add onion, garlic, broth, and bay leaves. Simmer for 7–10 minutes or until the chicken is cooked through and tender. Shred and set aside, reserving ⅓ cup of the broth.
Step 2
Make the Tinga Sauce: In a blender, combine ½ onion, garlic cloves, Red Gold® Diced Tomatoes, chipotle peppers, oregano, cumin, reserved broth, salt, and pepper. Blend until smooth.
Step 3
Thinly slice another ½ onion and sauté in a large pan until softened. Add shredded chicken and blended tinga sauce. Simmer together for 5–7 minutes until warmed through and flavorful.
Step 4
Prepare the Guacamole: In a bowl, mash the avocados and mix with red onion, cilantro, lime juice, and salt until well combined.
Step 5
Make the Chipotle Crema: In a small bowl, whisk together mayo (or sour cream/crema), paprika, garlic powder, chipotle, and lime juice until smooth.
Step 6
Assemble the Tostadas: Spread guacamole over crispy tostada shells, top with warm chicken tinga, and drizzle with chipotle crema. Add optional toppings like shredded lettuce, pickled onions, or queso fresco if desired.