Description
This Simple Chicken Tinga Tostadas recipe features tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce, served on crispy tostada shells and topped with creamy avocado, crumbled feta cheese, and fresh cilantro. It’s an easy yet flavorful Mexican-inspired dish perfect for a quick dinner or casual gathering.
Ingredients
Scale
Chicken and Sauce
- 1 pound Boneless, Skinless Chicken Breast (Cooked until tender and shredded)
- 2 cups Tomatoes (Fresh or canned, peeled and chopped)
- 1 medium Onion (Finely chopped)
- 2-3 pieces Chipotle Peppers in Adobo Sauce (Finely chopped, adjust based on spice preference)
- 2 cloves Garlic (Minced)
- 2 tablespoons Olive Oil (For sautéing)
- 1 cup Chicken Broth (Provides moisture and richness)
Toppings and Assembly
- 1 handful Fresh Cilantro (Chopped, for garnish)
- 8-10 pieces Tostada Shells (Pre-made or baked at home)
- 1 piece Avocado (Sliced, for topping)
- 1/2 cup Feta Cheese (Crumbled, for topping)
Instructions
- Cook the Chicken: In a large pot, add the chicken breast and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked through. Remove the chicken and shred it using two forks or by hand.
- Sauté Onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add Garlic: Add minced garlic to the skillet with the onion and continue to sauté for an additional 1 minute to release its aroma.
- Add Chipotle Peppers and Tomatoes: Chop chipotle peppers finely and add them to the skillet along with the peeled and chopped tomatoes. Cook the mixture for 5-7 minutes until the tomatoes begin to break down and the sauce thickens slightly.
- Simmer Chicken in Sauce: Return the shredded chicken to the skillet, pour in chicken broth, and stir everything to combine thoroughly. Let the mixture simmer gently for 10 minutes, allowing flavors to meld and sauce to slightly reduce.
- Crisp Tostada Shells: Preheat your oven to 375°F (190°C). Arrange the tostada shells on a baking sheet in a single layer and bake for 5-7 minutes until crispy and lightly golden. Remove from oven and set aside.
- Assemble Tostadas: Spoon a generous amount of the chicken tinga mixture onto each toasted shell, making sure the sauce drizzles over the edges for a saucy, flavorful bite.
- Garnish and Serve: Top each tostada with sliced avocado, crumbled feta cheese, and chopped cilantro. Serve immediately to enjoy the crispiness of the shell paired with the warm, smoky filling.
Notes
- You can adjust the number of chipotle peppers based on your spice preference; removing seeds will reduce heat.
- If you prefer, use rotisserie chicken to save cooking time.
- For a dairy-free version, replace feta cheese with a vegan cheese or omit entirely.
- To make your own tostada shells, lightly brush corn tortillas with oil and bake until crisp.
- Leftover chicken tinga can be refrigerated for up to 3 days and reheated gently.
