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.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp vegetable oil
- 1 medium white onion, thinly sliced
- 4 cloves 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
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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.
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2
Shred the cooked chicken into bite-sized pieces using two forks.
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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.
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4
Add 4 cloves minced garlic cloves and cook for 1 minute more.
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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.
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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.
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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).
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8
Serve immediately.