Mexican · Free recipe
Chicken Tinga Tostadas
Shredded chicken simmered in a smoky chipotle-tomato sauce, piled onto crisp tostadas with beans, lettuce, and crema. A quick weeknight favorite full of flavor.
Step 1
Place the chicken breasts in a medium pot and cover with water by about 1 inch. Add a big pinch of salt and bring to a gentle boil over medium-high heat.
Step 2
Once boiling, lower the heat to a simmer and cook for 15 minutes, until the chicken is cooked through and no longer pink in the center. Remove the chicken and let it cool on a plate, keeping 1/2 cup of the cooking water.
Step 3
While the chicken cools, put the tomatoes, the 1/2 onion chunk, garlic, chipotle peppers, adobo sauce, oregano, and salt in a blender. Blend until smooth, about 30 seconds.
Step 4
Using two forks, shred the cooled chicken into thin strands.
Step 5
Heat the vegetable oil in a large skillet over medium heat for 1 minute. Carefully pour in the blended tomato sauce (it may splatter, so stand back).
Step 6
Simmer the sauce for 8 to 10 minutes, stirring now and then, until it darkens slightly and thickens enough to coat the back of a spoon.
Step 7
Add the shredded chicken to the sauce and stir to coat every piece. If it looks dry, splash in some of the reserved cooking water.
Step 8
Cook another 5 minutes so the chicken soaks up the flavor, then taste and add salt if needed.
Step 9
Spread a layer of warm refried beans on each crisp tostada shell.
Step 10
Top the beans with a generous mound of the chipotle chicken.
Step 11
Add shredded lettuce, a drizzle of crema, some sliced onion, and a sprinkle of queso fresco.
Step 12
Serve immediately, while the shells are still crunchy.
Tips from the test kitchen
- Start with 1 chipotle if you are sensitive to heat, then add more to taste.
- Assemble tostadas right before eating so they stay crisp.
