Smoky Mexican Chicken Tinga for Tostadas

Recipe Overview & Cooking Metrics

Equipment Needed

• Blender for chipotle tomato sauce
• 12-inch wide skillet or sauté pan
• Wooden spatula
• Digital probe meat thermometer

Ingredients

• 1.5 pounds cooked shredded chicken breast or rotisserie chicken
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 3 canned chipotle peppers in adobo sauce (plus 2 tablespoons adobo sauce from can)
• 4 cloves garlic
• 1/2 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cumin
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• 1 large white onion, sliced into thin crescents
• 1 teaspoon kosher salt and 1/4 teaspoon black pepper
• 12 crispy corn tostada shells
• 1 cup refried black beans, warmed
• 2 cups shredded iceberg lettuce
• 1/2 cup crumbled cotija cheese and 1 ripe avocado, sliced, for serving

Step-by-Step Cooking Instructions

1. In a blender, combine canned fire-roasted tomatoes, chipotle peppers in adobo, 2 tablespoons adobo sauce, garlic cloves, Mexican oregano, cumin, chicken broth, and salt. Puree until smooth.
2. Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat.
3. Add thinly sliced white onion crescents and cook for 6 to 8 minutes, stirring frequently until soft, sweet, and lightly caramelized.
4. Pour blended chipotle tomato sauce into skillet with caramelized onions. Simmer over medium-low heat for 6 minutes until sauce turns deep reddish-brown and thickens slightly.
5. Add cooked shredded chicken to the simmering sauce. Stir well to coat every shred in smoky tinga sauce.
6. Simmer chicken in sauce for 8 to 10 minutes until chicken absorbs flavors and internal temperature reads 165°F (74°C).
7. Assemble tostadas: spread 2 tablespoons warm refried beans over each crispy tostada shell to act as anchor.
8. Top with a generous scoop of hot chicken tinga, shredded lettuce, crumbled cotija cheese, sliced avocado, and a dollop of Mexican crema.

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Frequently Asked Questions