Chicken Tinga Tostadas
Recipe Summary
- Classic Mexican tostadas featuring tender shredded chicken simmered in a rich, smoky tomato-chipotle sauce, served on crispy tostada shells with fresh guacamole and traditional toppings.
All Ingredients - For Chicken Tinga
- Chicken thighs 6 boneless, skinless
- Salt 1 tsp
- White onion 1 whole
- Garlic cloves 3
- Bay leaf 1
- Black peppercorns 1 tsp
- Chicken bouillon powder 1 tbsp
- Water 6-8 cups
- Olive oil 1 tbsp
- White onion 1/2, sliced
All Ingredients - For Chipotle-Tomato Sauce
- Tomatoes 4-5 medium, halved
- White onion 1/4 medium
- Garlic cloves 2
- Dried chiles 2-3 (e.g., ancho or guajillo)
- Water 1/2 cup
- Salt 1/2 tsp
- Chipotles in adobo sauce 2-3 chiles + 1 tbsp adobo sauce
- Chicken broth 1/2 cup (from cooked chicken)
All Ingredients - For Guacamole
- Garlic clove 1
- Salt 1/4 tsp
- Avocado 2 ripe
- Red onion 1/4 cup, finely diced
- Jalapeño 1/2, finely diced (seeds removed for less heat)
- Tomato 1/2 medium, finely diced
- Cilantro 1/4 cup, chopped
- Lime 1/2, for juice
All Ingredients - For Assembly
- Tostada shells 8
- Shredded lettuce 1 cup
- Crema or sour cream 1/4 cup
- Crumbled cheese 1/4 cup (queso fresco or cotija)
- Lime 1/2, for juice (for serving)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Season and Sear Chicken
Season the 6 boneless, skinless chicken thighs generously with 1 tsp of salt.
Step 2: Sear Chicken Thighs
Place the seasoned chicken thighs in a large pot over medium-high heat and sear until golden brown on both sides, about per side.
Step 3: Add Aromatics to Pot
Add 1 whole white onion (peeled) and 3 garlic cloves to the pot with the seared chicken.
Step 4: Return Chicken and Simmer
Return the seared chicken thighs to the pot. Pour in 6-8 cups of water, or enough to fully cover the chicken.
Step 5: Season Chicken Broth
Add 1 bay leaf, 1 tsp black peppercorns, and 1 tbsp chicken bouillon powder to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for , or until the chicken is cooked through and very tender.
Step 6: Char Sauce Ingredients
While the chicken simmers, place 4-5 halved medium tomatoes, 1/4 medium white onion, 2 garlic cloves, and 2-3 dried chiles (such as ancho or guajillo) in a separate pan over medium-high heat. Char them until softened and slightly blackened, about .
Step 7: Soften Charred Ingredients
Add 1/2 cup of water to the pan with the charred ingredients, cover, and simmer for to further soften them.
Step 8: Shred Chicken
Remove the cooked chicken from the pot and place it in a bowl. Using two forks, shred the chicken into bite-sized pieces. Reserve the chicken broth from the pot.
Step 9: Blend Chipotle-Tomato Sauce
Transfer the softened tomatoes, onion, garlic, and chiles to a blender. Add 1/2 tsp salt, 2-3 chipotles in adobo sauce along with 1 tbsp of the adobo sauce, and 1/2 cup of the reserved chicken broth. Blend until smooth.
Step 10: Sauté Onions for Tinga
Heat 1 tbsp of olive oil in a clean pan over medium heat. Add 1/2 sliced white onion and sauté until softened and translucent, about .
Step 11: Combine Chicken and Sauce
Add the shredded chicken to the pan with the sautéed onion. Pour the blended chipotle-tomato sauce over the chicken and onion. Stir well to combine and simmer for , allowing the flavors to meld.
Step 12: Prepare Guacamole Base
In a molcajete (or a bowl), mash 1 garlic clove with 1/4 tsp salt until a paste forms.
Step 13: Mash Avocado
Add 2 ripe avocados to the molcajete and mash until creamy, leaving some chunks for texture if desired.
Step 14: Finish Guacamole
Stir in 1/4 cup finely diced red onion, 1/2 finely diced jalapeño, 1/2 finely diced medium tomato, and 1/4 cup chopped cilantro into the mashed avocado. Mix until well combined.
Step 15: Assemble Tostadas
Take an 8 tostada shell and spread a generous layer of guacamole on top.
Step 16: Add Chicken Tinga
Spoon a portion of the chicken tinga mixture over the guacamole.
Step 17: Add Toppings
Top with shredded lettuce, a drizzle of crema or sour cream, and a sprinkle of crumbled queso fresco or cotija cheese.
Step 18: Serve
Squeeze fresh lime juice over the assembled tostada and serve immediately.
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