Restaurant-worthy Chicken Tinga Tostadas combine crispy corn tortillas, smoky shredded chicken, creamy refried beans, and fresh toppings into one incredibly satisfying meal. Made in one pot on the stovetop, the versatile Chicken Tinga filling can also be used in tacos, burritos, rice bowls, quesadillas, and more.
This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
What is Chicken Tinga?
If you’ve ever ordered Chicken Tinga at a Mexican restaurant, you already know how irresistible it is. It’s a traditional dish made with chicken thighs simmered in a smoky tomato-chipotle sauce until tender enough to shred. We love it on crispy tostadas, but it’s delicious in a variety of Mexican-inspired meals.
Ingredient Notes
- Chicken thighs: Boneless, skinless chicken thighs stay juicy and become perfectly tender after simmering. While you can substitute chicken breasts, thighs are the traditional choice for Chicken Tinga and deliver the best flavor and texture.
- Chipotle peppers in adobo: These canned smoked jalapeños in a tangy adobo sauce are the key to Chicken Tinga’s signature smoky flavor. Look for them in the International aisle with the Mexican foods. For milder tinga, simply use less of the peppers and adobo sauce.
- Fire-roasted diced tomatoes: Fire-roasted tomatoes add a subtle smoky depth that complements the chipotle peppers. I like using canned tomatoes so this recipe can be made year-round with consistent results.
- Dried spices: A simple blend of dried oregano and ground cumin enhances the smoky chipotle flavor while keeping the seasoning true to classic Chicken Tinga.
- Corn tortillas: Instead of using store-bought tostada shells, bake corn tortillas until crisp. They’re easy to make, have a fresher flavor, and require just a light brushing of oil (see the recipe card for detailed instructions).
- Toppings: I like to spread the crispy tortillas with refried beans and finish them with classic toppings like crumbled Cotija cheese, avocado, thinly sliced radishes, chopped cilantro, Mexican crema or sour cream, and fresh lime.
Pin this now to find it later
Pin It
How to Make Chicken Tinga Tostadas
- Brown the chicken. Season the chicken thighs with salt and pepper, then sear them in olive oil until lightly browned. Transfer to a plate.
- Cook the aromatics. Sauté the onion until softened and lightly golden, then stir in the garlic.
- Finish the tinga sauce. Add the tomatoes, broth, chipotle peppers, adobo sauce, oregano, cumin, bay leaf, and remaining salt and pepper, scraping up any browned bits from the bottom of the pot.
- Simmer the chicken. Return the chicken to the pot and simmer until it’s fork-tender and easy to shred. Transfer the chicken to a cutting board and shred it with two forks.
- Blend the sauce. Remove the bay leaf and blend the sauce with an immersion blender until mostly smooth, leaving just a little texture. Simmer until slightly thickened and concentrated.
- Finish the tinga. Return the shredded chicken to the sauce and simmer briefly to warm through. Stir in the lime juice.
Assemble the Tostadas
- Build the base. Spread the baked corn tortillas with a layer of refried beans, then top with the Chicken Tinga.
- Finish with toppings. Add crumbled Cotija cheese, avocado, thinly sliced radishes, chopped cilantro, Mexican crema or sour cream, and a squeeze of fresh lime before serving.
Valerie’s Tips
- Don’t skip browning the chicken. Searing the chicken creates flavorful browned bits in the pot that enrich the smoky tomato sauce.
- Blend carefully. An immersion blender makes it easy to blend the sauce right in the pot. If using a countertop blender, work in batches, filling it no more than halfway. Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape while blending.
- Reduce the tinga sauce. Simmering the blended sauce for 10 to 15 minutes concentrates the flavors and creates the perfect consistency to coat the shredded chicken.
- Adjust the heat. This recipe has a medium level of heat. For milder Chicken Tinga, reduce the amount of the chipotle peppers and adobo sauce to taste.
Storage Tips
- Refrigerate: Store the Chicken Tinga in an airtight container in the refrigerator for up to 4 days. Store any leftover toppings separately.
- Freeze: Transfer the cooled Chicken Tinga to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm leftover tinga in a covered skillet over LOW heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if needed to loosen the sauce. Alternatively, microwave individual portions until hot.
- Make-Ahead Tip: The Chicken Tinga can be prepared up to 2 days in advance and refrigerated until ready to serve. For the best flavor and texture, bake the tostadas and prepare the refried beans and fresh toppings just before serving.
More Tostada Recipes to Try
Sign up for my free newsletter and join me on Facebook, Instagram and Pinterest for for all the latest recipes and more cooking inspiration!
Chicken Tinga Tostadas
Restaurant-worthy Chicken Tinga Tostadas combine crispy corn tortillas, smoky shredded chicken, creamy refried beans, and fresh toppings into one incredibly satisfying meal. Made in one pot on the stovetop, the versatile Chicken Tinga filling can also be used in tacos, burritos, rice bowls, quesadillas, and more.
Ingredients
- 2 ½ pounds boneless skinless chicken thighs, about 6 or 7
- 1 ¼ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, or to taste, divided
- 2 tablespoons olive oil, or as needed
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 can, 14.5 ounces fire-roasted diced tomatoes
- ½ cup low-sodium chicken broth
- 2 tablespoons minced chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce, from the can
- 1 ½ teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 to 2 teaspoons fresh lime juice
For Serving
- 8 (6-inch) Corn tortillas
- 2 tablespoons neutral oil, like avocado oil, canola oil, or vegetable oil
- 16 ounce can refried beans
- 1 avocado, diced or sliced
- 4 to 6 radishes, thinly sliced
- ½ cup crumbled Cotija cheese
- ¼ cup Mexican crema or sour cream
- ¼ cup Chopped cilantro
- Lime wedges
Instructions
- Season the chicken thighs on both sides using about ½ teaspoon kosher salt and ¼ teaspoon pepper. Heat the olive oil in a large Dutch oven or deep skillet over MEDIUM-HIGH heat. Add the chicken thighs, in batches, if needed, and cook for 2 to 3 minutes per side, just until lightly browned. Transfer to a plate.
- Reduce the heat to MEDIUM. Add the sliced onion to the pot and cook, stirring occasionally, for 5 to 6 minutes, until softened and lightly golden. Add the garlic and cook for 30 seconds more.
- Stir in the fire-roasted tomatoes, chicken broth, chipotle peppers, adobo sauce, oregano, cumin, bay leaf, salt, and pepper, scraping the bottom of the pot to loosen any browned bits.
- Return the chicken to the pot and bring the sauce to a low simmer. Cover and cook for 40 to 45 minutes, or until the chicken is cooked through and tender enough to shred. Transfer the chicken to a cutting board and shred with two forks.
- Remove and discard the bay leaf from the pot. Use an immersion blender to blend the sauce until mostly smooth, leaving just a little texture. Alternatively, carefully transfer the sauce to a blender and pulse briefly.
- Return the sauce to a simmer over MEDIUM heat and cook for 10 minutes, stirring occasionally, until slightly thickened and concentrated.
- Return the shredded chicken to the pot and stir to coat well. Simmer for another 2 to 3 minutes, until warmed through. Stir in the lime juice and adjust seasoning with additional salt, if needed.
For the Beans
- Warm the refried beans in a small saucepan over LOW heat, thinning with a little water, as needed, until easily spreadable.
For the Tostada Shells
- Preheat the oven to 450 degrees F. Line a large baking sheet with foil.
- Place 4 corn tortillas on the prepared baking sheet, arranging them so they don’t overlap. Add the oil to a small dish. Using a pastry brush, lightly coat both sides of the tortillas with oil.
- Bake for 5 minutes. Flip the tortillas and continue baking for 3 to 4 minutes, or until golden brown and crisp. Don’t overbake. The tortillas will continue to crisp slightly as they cool.
Assemble and Serve the Tostadas
- Spread each crisped tortilla with a layer of refried beans. Top with Chicken Tinga, radishes, avocado, Cotija cheese, a drizzle of Mexican crema or sour cream, and cilantro.
- Serve with lime wedges.
Notes
Storage and Reheating
Refrigerate: Store the Chicken Tinga in an airtight container in the refrigerator for up to 4 days. Store any leftover toppings separately.
Freeze: Transfer the cooled Chicken Tinga to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm leftover tinga in a covered skillet over LOW heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if needed to loosen the sauce. Alternatively, microwave individual portions until hot.
Make-Ahead Tip: The Chicken Tinga can be prepared up to 2 days in advance and refrigerated until ready to serve. For the best flavor and texture, bake the tostadas and prepare the refried beans and fresh toppings just before serving.
Nutrition
Serving: 1tostada | Calories: 367kcal | Carbohydrates: 13g | Protein: 32g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1323mg | Potassium: 553mg | Fiber: 5g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
