Mini Chicken Tinga Tostadas
Prep time 5mins
Cook time 35mins
Serves or Makes: 30-40

Recipe Card


  • 1 boneless, skinless chicken breast
  • 5 cups chicken broth or water
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher salt
  • 1 (28 ounce) can Red Gold Whole Peeled Tomatoes, drained
  • 1 can Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 1/2 small yellow onion, thinly sliced
  • 1 tablespoon oil
  • Mini tostadas chips
  • Crumbled queso fresco, for topping
  • Fresh cilantro, for garnish
  • Lime pickled red onion, for garnish


  • Step 1

    In a pot, bring 5 cups of water to a boil. Add chicken breast, bay leaves, dried oregano and salt to the pot. Allow the chicken to cook for 25 minutes or until the chicken is fork tender.

  • Step 2

    In a blender add Red Gold Tomato Whole Peeled Tomatoes and Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies, chipotle peppers and 1 ½ cups of chicken broth or water. Blend and add salt to taste.

  • Step 3

    Shred chicken breast and set aside.

  • Step 4

    In a pan, add oil and onion. Cook until translucent and then add the shredded chicken breast.

  • Step 5

    Add the sauce from the blender to the pan. Mix everything together, cover and allow to simmer on low for 5-10 minutes.

  • Step 6

    Serve tinga chicken on tostadas topped with crumbling cheese, cilantro and lime pickled red onion.