Chicken Tinga Tostadas

5 from 7 votes

Chicken Tinga Tostadas

Chicken Tinga Tostadas are flavor packed and piled high with lettuce, red onion, tomato, sour cream and cotija cheese! A delicious dinner the whole family will love.

Prep Time15

Cook Time30

Total Time45

Servings: Tostadas

Calories: 233kcal

Course: Main Course

Ingredients

Chicken Tinga

6 tomatoes (roma or variety of choice)
3-4 medium chicken breast (boneless skinless, approximately 2 pounds)
1 medium onion (peeled and quartered)
1 can chipotle peppers in adobo (6-7 ounce can)
5 cloves garlic
1 teaspoon salt (or to taste)
¼ teaspoon Mexican oregano (or regular dried oregano)
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon chili flakes
2-3 cups water

Tostadas

12 tostada shells
1 can refried beans
1 head iceberg lettuce (shredded)
½ cup cotija cheese (crumbled)
½ medium red onion (finely diced)
1 tomato (seeds removed and diced)
½ cup sour cream (or store bought chipotle crema)
Cilantro (or parsley, for garnish (optional))

Instructions

Cut the tomatoes into large wedges and place in a blender.
In a large pot add the chicken, onion, chipotle peppers in adobo, garlic, salt, oregano, cumin, chili powder and chili flakes. Add enough water to cover the chicken (about 2-3 cups). On medium heat bring the pot to a boil.
Use a spoon or skimmer to remove and fat that cooks out of the chicken. Simmer for about 13-15 minutes or until the internal temperature of the chicken reaches 165*F.
Remove the chicken from the pot and set aside on a cutting board or in a bowl.
Transfer 2 cups of the broth from the pot to the blender.
Use a slotted spoon or strainer to remove all of the onions, garlic, and chipotle peppers in adobo from the broth and transfer to the blender.
Puree the sauce until smooth.
Use two forks to shred the chicken into bite sized pieces and transfer to a large skillet or frying pan. Pour the tomato sauce over the chicken and bring to a simmer on medium heat.
Simmer the chicken and sauce for about 8-10 minutes or until the sauce has thickened and reduced. Season to taste with salt.
To assemble the tostadas, in a microwave safe container microwave the refried beans for 30 seconds. Spread a thin layer of beans on each tostada.
Top each tostada with chicken, shredded lettuce, tomato, red onion, cotija cheese and a dollop of sour cream (tip: transfer the sour cream to a squeeze bottle or plastic bag with the corner cut off and drizzle the sour cream). Enjoy!

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