Chicken Tinga Tostadas

Chicken Tinga Tostadas

There’s no better way to celebrate Hispanic Heritage Month than by sharing food with friends and family and these Chicken Tinga Tostadas are packed with so much flavor! They’re rich, bold, and make at-home recipes so simple.

Here’s a video showing exactly how I made these delicious Chicken Tinga Tostadas! For another delicious dish, check out my Mom’s Quick & Easy Fish Tacos recipe.

What You'll Need:

+ 4 chicken breasts

+ 2 tbsp. EVOO

+ 1 yellow onion, halved (leave half of the onion whole, thinly slice other half)

+ 3 cloves garlic

+ 2 bay leaves

+ 2-3 chipotle peppers in adobo

+ 14 oz. Fire roasted crushed tomatoes

+ 2 Roma tomatoes, thinly sliced

+ 1 cup chicken broth

+ 1/2 tsp. Pepper

+ 1 tsp. Dried oregano

+ 1 tsp. Garlic powder

+ 1 tbsp. Carne con Chile (Adobo)

+ 1 tbsp + 2 tsp. Chicken Seasoning (divided)

To Assemble:

+ Refried Beans

+ Iceberg Lettuce, shredded

+ Cilantro

+ Crema (1 cup sour cream, juice of 1 lime, ½ cup half and half, 1 tsp. salt)

+ Queso Fresco or Cotija


1. In a large pot of water, add 4 chicken breasts, ½ onion, garlic cloves, 2 bay leaves, and 1 tbsp. Chicken Seasoning. Bring to a boil cook for approximately 12 min or until the chicken reaches an internal temperature of 165 degrees. Remove bay leaves and reserve onion, garlic cloves, and 1 cup chicken broth.

2. Remove chicken and let rest for 5-10 min then shred – I use a stand mixer for this. Set aside.

3. To a blender, add reserved 1 cup of chicken broth, reserved half onion, reserved 3 garlic cloves, crushed tomatoes, 2-3 chipotle peppers in adobo , 1 tbsp. Carne con Chile Adobo, 2 tsp. Chicken Seasoning, 1 tsp. Dried oregano, and ½ tsp. Pepper. Blend until smooth.

4. In a large skillet over medium heat, add oil and saute thinly sliced onions and roma tomatoes for 2-3 min or until slightly translucent.

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