These homemade Chicken Tinga Tostadas are delicious tostadas de pollo (chicken) in a Tinga sauce. The flavor is unreal and these will be your new go to tostada recipe! Easily customizable, they are perfect for a crowd or picky eaters.
Tostadas Mexicanos are popular year round. We love these Tostadas de Tinga made from chicken when we are feeding a crowd. We'll double or triple the recipe and just lay all the toppings out buffet style and people can take what they want and customize them as they please.
I make these for dinner all the time since they are quick and easy and my kids can customize them to their liking.
This was inspired by our Jerk Chicken Tacos , and pairs well with this Creamy Lemonade and Cilantro Lime Guacamole.
For another South American inspired dish, try our Arepa Con Queso recipe. Or try this Easy Shrimp Tostadas Recipe.
Jump to:
Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- tostadas - these are round crunchy tortillas, almost like a giant tortilla chip and can be found at your local grocery store in the Hispanic foods section.
- cooking oil- I used avocado, but you can use any cooking oil with this recipe. Just make sure the smoke point isn't too low!
- onion - I used a yellow onion for this recipe. You could use a white or even red onion for a little different flavor.
- minced or fresh garlic - We highly recommend minced or fresh garlic for this recipe over garlic powder. While testing this recipe we found all of our taste testers greatly preferred fresh or minced over powdered. The flavor is much better. You can use garlic powder in a pinch.
- diced tomatoes - canned diced tomatoes, use the whole can including the juices.
- lime juice - Our taste testers couldn't tell a difference in fresh vs bottled in this recipe. We tested this recipe extensively to get the perfect balance of the tanginess from the lime juice to accentuate the other flavors.
- chipotles in adobo - these come in a can and can be found near the salsas at the grocery store
- salt - we used regular table salt for this recipe. You can use your favorite kind of salt, just be aware that you might need more or less depending on the salt.
- chicken broth - I've used homemade bone broth as well as Better Than Bouillon for this recipe and both worked great.
- shredded chicken - use a leftover rotisserie chicken or boil/ pressure cook your chicken and shred it.
- toppings of your choosing such as cotija cheese, salsa, shredded lettuce, cilantro, fresh tomatoes, sour cream, hot sauce or avocadoes.
See recipe card for quantities.
How to Make Chicken Tinga Tostadas
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.
1. Thinly slice onions. Heat oil in a pan over medium heat. Add onions and garlic and cook until onions are translucent, about 5-7 minutes, stirring occasionally.
2. Make the tinga sauce: Blend chipotles, diced tomatoes and lime juice in a blender on high speed until well blended.
3. Pour tinga sauce onto onions and add the salt. Stir to combine.
4. Add shredded chicken and stir to combine. Add chicken broth to thin the mixture until desired thickness is achieved (I usually use around ¼ cup, but it can vary). Heat until hot, stirring occasionally.
5. Assemble! Place tinga de pollo (chicken) on a tostada shell, then desired toppings. Our favorites are avocado, cilantro, sour cream, shredded lettuce, cotija cheese and green salsa. You can also try coconut, fresh tomatoes or another type of cheese.
Hint: You can use any shredded chicken. If you have leftover rotisserie chicken, this will work great with that, it works with canned chicken (though might not taste quite as good, and if using canned, skip the salt in the recipe) or just chicken that has been boiled and shredded.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Cotija - use any type of cheese instead! We love the flavor of cotija with tinga, but any mexican cheese blend or even cheddar cheese also taste great.
- Vegetarian - The chicken can be replaced with 3-4 cups beans such as black beans or chickpeas. You can also add more veggies when cooking the onion such as zucchini, bell peppers, or green beans. Add those in after the onions have already cooked about 3 minutes, then cook until softened.
- Chicken - feel free to substitute canned chicken, but if using canned skip the salt when making this recipe!
- Tostadas de Camaron or Shrimp Tostadas - substitute 2 pounds of cooked shrimp for the chicken for an AMAZING variation.
- Tostadas horneados or Baked Tostados - Assemble the tostadas and top with a generous amount of cheese, then bake in the oven at 350* for 8 minutes, or until cheese has melted.
- Tostadas de carne molida or Ground Beef Tostadas - Substitute 2 pounds of cooked and drained ground beef for the chicken. Skip the broth.
How To Serve Tostadas de Tinga
Serve these for dinner or breakfast with your favorite toppings. Sometimes we have these with rice, beans, shredded lettuce and tomato. Sometimes we have them with hot sauce and cotija and avocados. I love that I can pull out whatever is in my fridge and put it on top. When we have them for breakfast we have them with beans and eggs and salsa.
Storage
We recommend not assembling Tostadas de Tinga until ready to eat. Store the ingredients separately in an airtight container in the refrigerator for up to 5 days. The tinga de polla (chicken) can be stored in an airtight container in the freezer for up 2 months. Thaw in the refrigerator 24 hours ahead of time before using.
Top Tips
Serve these however you want. Have fun with them and put whatever toppings you want on and make them your own.
Use any shredded meat you have on hand. Cooked and shredded chicken, rotisserie chicken, etc. We have also made these with shredded beef and the kids loved it.
Don't worry if you have to add more or less broth than I do. The thickness can vary each time you make it and I've had to add anywhere from 1-2 Tablespoons up to ½ cup.
FAQ
A corn tostada is deep fried then topped with ground beef, chicken, pork or other meat then additional toppings such as cheese, lettuce, cilantro, and avocados. We love Tinga Tostadas the most!
Tostadas are messy! Simply pick up the tostada with all it's toppings and take a bite! As toppings fall off, you may put them back on top or eat them with a fork.
Tostadas are easy to make in a way that is good for you. Simply use fresh, nutritious ingredients as your toppings and it can be a well balanced meal with lots of protein and vegetables.
Start with your protein (we recommend Tinga Chicken) and place it on the tostada, then top with all your favorite toppings such as shredded lettuce, salsa, sour cream, avocado and cilantro.
They are made of tostadas, tinga chicken which is onions, chipotles, tomato and spices, then topped with your favorite toppings.
Recipe
Tostadas de Tinga
Ingredients
- 12 Tostadas
- 1 large yellow onion
- 1 ½ teaspoons minced garlic or 3 fresh garlic cloves
- 14 ounce can diced tomatoes
- 4 chipotles in Adobo plus 2 Tablespoons of the sauce
- 1 Tablespoon lime juice
- ¾ teaspoons salt
- 3 large chicken breasts about 1 ½- 2 pounds, cooked and shredded
- up to ½ cup chicken broth
- Toppings all optional
- shredded lettuce
- fresh cilantro
- fresh tomatoes
- salsa green or red- we prefer green on these
- sour cream or plain Greek yogurt
- avocados
- cotija or other cheese
- beans of choice
Instructions
- Thinly slice onions. Heat oil in a large skillet over medium heat. Add onions and garlic to hot oil and saute until onions soften and turn translucent, about 5-7 minutes, stirring occasionally.
- While those cook, make the tinga sauce. Place chipotles, diced tomatoes, and lime juice in a blender. Blend on high until well blended.
- Add the tinga sauce to the onions. Add salt then stir to combine. Add chicken and stir to combine. Add chicken broth until desired consistency is reached. The chicken absorbs quite a bit of moisture and we like ours saucy. I usually add about ¼ cup or so. See photos above for a great visual.
- Assemble tostadas by placing the meat mixture on the tostada then adding your favorite toppings!
- Enjoy!
Notes
- Store tostadas unassembled in an airtight container in the refrigerator for up to 5 days.
- Tinga de pollo can be stored in the freezer in an airtight container for up to 2 months. I actually love storing mine in the freezer and pulling it out for an extra easy meal on a busy night.
- One of our favorite ways to eat this is for breakfast with beans and a fried egg! We also love them with shredded beef or cooked shrimp. Play around with the meats and flavors.
- Usually when I make these I add around ¼ cup of broth to thin out the tinga, but one time I had to add in more than ½ cup; it can definitely change from time to time making it. If you have to add more or less broth, don't be worried you are ruining it.
Nicole says
Ohhh these tostadas de tinga de pollo are absolutely delicious! I can't believe how easy they were to make, everyone loved them!
Deb says
I made these with jackfruit and they came out amazing. Will definitely make again. Tinga tostadas for the win!
Tara says
Definitely perfect for feeding a crowd! The chicken tinga is absolutely amazing and I love all those flavors. Best tostadas!
Sammi says
I loved these tostadas! Tostadas de tinga are a great variation from normal tostasdas!