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Authentic Chicken Tinga Tostadas (Easy & Spicy)

Authentic Chicken Tinga Tostadas

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 lbs Chicken breast Boneless and skinless
  • 1 cup Chicken broth Low sodium
  • 14 oz Fire-roasted tomatoes Canned, undrained
  • 3 tbsp Chipotle peppers in adobo sauce Minced
  • 1 tbsp Olive oil
  • 1 large Yellow onion Thinly sliced
  • 3 cloves Garlic Minced
  • 1 tsp Dried oregano Mexican oregano preferred
  • 12 Corn tostada shells Store-bought or baked at home
  • 15 oz Refried beans Warmed
  • 2 cups Romaine lettuce Shredded
  • 1/2 cup Pickled red onions
  • 1/2 cup Cotija cheese Crumbled
  • 1 medium Avocado Sliced
  • 1 medium Lime Cut into wedges

Instructions
 

  • Cook the chicken breasts in boiling water or broth until tender and fully cooked. Once cooled, shred the chicken using two forks and set aside.
  • In a blender, combine the fire-roasted tomatoes, chipotle peppers in adobo sauce, garlic, oregano, and chicken broth. Blend until completely smooth.
  • Heat the olive oil in a large skillet over medium heat. Add the sliced yellow onion and sauté for 5 to 7 minutes until translucent and slightly caramelized.
  • Pour the blended tomato and chipotle sauce into the skillet with the onions. Bring to a simmer and cook for 5 minutes.
  • Stir the shredded chicken into the sauce, ensuring the meat is fully coated. Simmer for an additional 10 minutes until the sauce thickens and the chicken absorbs the flavors.
  • Warm the refried beans in a small saucepan or microwave.
  • Assemble the tostadas by spreading an even layer of refried beans on each crispy corn shell.
  • Top the beans with a generous scoop of the warm chicken tinga.
  • Garnish evenly with shredded lettuce, pickled red onions, crumbled cotija cheese, and avocado slices. Serve immediately with fresh lime wedges.