Chicken Tinga Tostadas
Crispy tostada shells layered with refried beans and spicy shredded chicken. Perfect for casual entertaining - let everyone build their own with fresh toppings. Make ahead friendly and naturally gluten-free.
Servings: 10 chicken tostadas
Ingredients
For Chicken Tinga
- 1 tablespoon olive oil
- 1 small white onion finely chopped
- 4 cloves garlic finely chopped
- 3/4 cup chicken broth
- 14 1/2 ounce can diced fire roasted tomatoes with juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chipotle hot sauce or more to taste
- 1 teaspoon chipotle chili powder
- 1 1/2 pounds boneless skinless chicken breasts 3 8-ounce half breasts or boneless skinless chicken thighs
- salt and freshly ground black pepper to taste
To Make Tostadas
- 10 tostada shells store bought or homemade Tostada Shells, warmed if desired
- 1 can refried beans (16-ounce can or 2 cups Homemade Refried Beans or Refried Black Beans), warmed
- 3 ounces shredded sharp cheddar cheese or Monterey Jack or Queso Fresco
- pico de gallo or other salsa
- 2 large avocados peeled, pitted and thinly sliced
- sour cream or Mexican Crema
- chopped fresh cilantro for garnish
- lime wedges for serving
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until beginning to soften, about 2 minutes. Add garlic and stir just until fragrant, about 30 seconds. Add broth, tomatoes with juice, cumin, oregano, chipotle hot sauce and chili powder and bring to boil.
- Add chicken breasts and season lightly with salt and pepper. Stir to coat chicken with tomato mixture then spread into an even layer. Reduce heat and cover; simmer 20 to 25 minutes minutes, flipping chicken once about half way through cooking time, until chicken is tender and easy to shred. Transfer chicken to cutting board. Increase heat to medium-high and return sauce to boil; cook uncovered, stirring occasionally, until most of the liquid has evaporated (it should look like a thick salsa), 8-12 minutes. Remove from heat.
- While sauce reduces, shred chicken into bite size pieces using two forks.
- Once sauce has reduced, return chicken and place over medium heat; cook and stir until heated through.
Assemble Tostadas
- Spread one tostada shell with a thin layer of warm refried beans followed by a thin layer of chicken. Sprinkle with cheese and top with salsa, avocado slices and sour cream. Repeat with remaining tostada shells. Garnish with cilantro and serve immediately, with lime wedges if desired.
Video
Notes
- This recipe yields about 4 cups of Chicken Tinga.
Nutrition
Calories: 299kcal | Carbohydrates: 20g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 518mg | Potassium: 598mg | Fiber: 6g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 2mg
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