Chicken Tinga Tostadas
This Chicken Tinga recipe is a bold and smoky Mexican classic that deserves a spot in your weekly dinner rotation. Juicy chicken is simmered in a rich tomato-chipotle sauce made with Red Gold Diced Tomatoes, then piled onto crispy tostadas over a fresh layer of guacamole and finished with a tangy chipotle crema. Dinner on the table in under 30 minutes—what’s not to love? @alexrioscooks @thefeedfeed
This Chicken Tinga recipe is a bold and smoky Mexican classic that deserves a spot in your weekly dinner rotation. Juicy chicken is simmered in a rich tomato-chipotle sauce made with Red Gold Diced Tomatoes, then piled onto crispy tostadas over a fresh layer of guacamole and finished with a tangy chipotle crema. Dinner on the table in under 30 minutes—what’s not to love? @alexrioscooks @thefeedfeed
Ingredients
For the Chicken
1/2 pound chicken thighs or breast, boneless & skinless (or use rotisserie chicken)kosher salt and freshly ground pepper, to taste1/2 onion3 garlic cloves4 cups chicken broth2 bay leavesFor the Tinga Sauce
1/2 onion3 or 4 garlic cloves1 can Red Gold® Diced Tomatoes 14.5 oz, drained2 or 3 chipotle peppers in adobo sauce1 teaspoon dried oregano1 teaspoon ground cumin1/3 cup reserved cooking broth1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepperFor the Guacamole
2 ripe Haas avocados1/4 cup red onion, diced3 tablespoons fresh cilantro, choppedjuice from 1 lime1 teaspoon kosher saltfor the Chipotle Crema
1/2 cup mayonnaise, sour cream or Mexican crema1 teaspoon paprika1/2 teaspoon garlic powder1 teaspoon chipotle peppers in adobo saucejuice from 1 limeFor the Tostada Assembly
8 to 10 crispy tostada shellsshredded lettuce , for topping, optionalpickled red onions, for topping, optionalQueso fresco or cotija cheese, for topping, optionalfresh cilantro, for topping, optionallime wedges, for serving, optionalInstructions
- Cook the Chicken: Season chicken with salt and pepper. In a large pot, sear over high heat until browned on both sides. Add onion, garlic, broth, and bay leaves. Simmer for 7–10 minutes or until the chicken is cooked through and tender. Shred and set aside, reserving ⅓ cup of the broth.
- Make the Tinga Sauce: In a blender, combine ½ onion, garlic cloves, Red Gold Diced Tomatoes, chipotle peppers, oregano, cumin, reserved broth, salt, and pepper. Blend until smooth.
- Thinly slice another ½ onion and sauté in a large pan until softened. Add shredded chicken and blended tinga sauce. Simmer together for 5–7 minutes until warmed through and flavorful.
- Prepare the Guacamole: In a bowl, mash the avocados and mix with red onion, cilantro, lime juice, and salt until well combined.
- Make the Chipotle Crema: In a small bowl, whisk together mayo (or sour cream/crema), paprika, garlic powder, chipotle, and lime juice until smooth.
- Assemble the Tostadas: Spread guacamole over crispy tostada shells, top with warm chicken tinga, and drizzle with chipotle crema. Add optional toppings like shredded lettuce, pickled onions, or queso fresco if desired.
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