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Tinga de Pollo Tostadas

Shredded chicken simmered in a smoky chipotle-tomato sauce, piled high on crispy tostadas with refried beans, lettuce, crema, and fresh toppings. A classic street-food staple perfect for a satisfying lunch.

50 minMediumServes 4380 cal/serving

MexicanLunchStovetopHigh ProteinNut-FreeSoy-FreeAlcohol-Free

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp vegetable oil
  • 1 medium white onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 cans canned fire-roasted diced tomatoes
  • 2 chipotle peppers in adobo sauce, minced
  • 2 tbsp adobo sauce (from chipotle can)
  • 1/2 tsp dried Mexican oregano
  • 1/2 cup low-sodium chicken broth
  • 1 tsp salt
  • 8 store-bought tostada shells
  • 2 cups canned refried beans, warmed
  • 2 cups iceberg lettuce, shredded
  • 1/4 cup Mexican crema (or sour cream)
  • 1/4 cup cotija cheese (or feta), crumbled
  • 1 avocado, sliced

Instructions

  1. 1

    Place 1.5 lbs boneless skinless chicken thighs in a medium saucepan and cover with salted water. Bring to a boil, reduce heat, and simmer until cooked through to an internal temperature of 165°F (74°C), about 15 minutes. Remove chicken and let rest. Reserve 1/4 cup of the cooking liquid.

  2. 2

    Shred the cooked chicken into bite-sized pieces using two forks.

  3. 3

    In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 medium thinly sliced white onion and cook until softened and lightly golden, about 5 minutes.

  4. 4

    Add 4 minced garlic cloves and cook for 1 minute more.

  5. 5

    Add 2 cans canned fire-roasted diced tomatoes, 2 minced chipotle peppers in adobo sauce, 2 tbsp adobo sauce (from chipotle can), 1/2 tsp dried Mexican oregano, 1/2 cup low-sodium chicken broth, and the reserved cooking liquid. Stir to combine and simmer for 5 minutes.

  6. 6

    Add the shredded chicken to the sauce. Stir well and simmer for 8-10 minutes, until the sauce reduces and clings to the chicken. Season with 1 tsp salt.

  7. 7

    To assemble, spread a layer of 2 cups warmed canned refried beans on each store-bought tostada shells shell. Top with the tinga chicken, 2 cups shredded iceberg lettuce, 1 sliced avocado, a drizzle of 1/4 cup Mexican crema (or sour cream), and a sprinkle of 1/4 cup crumbled cotija cheese (or feta).

  8. 8

    Serve immediately.

Questions

Can I make Tinga de Pollo Tostadas dairy-free?

Yes. The dairy in this entry is 1/4 cup Mexican crema (or sour cream), 1/4 cup cotija cheese (or feta), crumbled. Swap the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Tinga de Pollo Tostadas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tinga de Pollo Tostadas?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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