Chicken Tinga Tostadas

Chicken Tinga Tostadas layer smoky chipotle-tomato shredded chicken over crisp fried tostadas with beans, lettuce, and crema — a beloved Puebla-style dish that turns simple poached chicken into something bold and satisfying.

By YumYum Editorial · Mexican

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 3 cups chicken broth
• 1 tbsp vegetable oil
• 1/2 white onion, thinly sliced
• 3 garlic cloves, minced
• 3 Roma tomatoes, diced
• 2-3 chipotle peppers in adobo, chopped, plus 2 tbsp adobo sauce
• 1 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• 8 tostadas
• 1 cup refried beans, warmed
• 1 cup shredded lettuce
• 1/2 cup crumbled queso fresco
• 1/3 cup Mexican crema
• 1 avocado, sliced

Instructions

1. Poach the chicken in the chicken broth over medium heat for 15-18 minutes until cooked through (165°F). Remove and let cool slightly, reserving 1/2 cup of the poaching broth.
2. Shred the chicken into bite-sized strands using two forks.
3. Heat the oil in a large skillet over medium heat and sauté the onion until soft and translucent, about 4 minutes.
4. Add the garlic and cook 30 seconds until fragrant, then stir in the diced tomatoes, chipotles with adobo sauce, oregano, and salt.
5. Simmer the sauce for 8-10 minutes until slightly thickened, then stir in the shredded chicken and reserved broth.
6. Cook another 5-6 minutes, mashing some of the tomato and chipotle into the sauce, until the chicken is well coated and saucy but not soupy.
7. Spread a layer of warm refried beans on each tostada, then top generously with the chicken tinga.
8. Finish with shredded lettuce, queso fresco, a drizzle of crema, and avocado slices before serving.