Chicken Tinga Tostadas

10 minutes Prep Time
20 minutes Cook Time
4 Servings

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

  • 1/2 pound chicken thighs or breast, boneless & skinless (or use rotisserie chicken)
  • kosher salt and freshly ground pepper, to taste
  • 1/2 onion
  • 3 garlic cloves
  • 4 cups chicken broth
  • 2 bay leaves
  • 1/2 onion
  • 3 or 4 garlic cloves

  • 1 can Red Gold® Canned Diced Tomatoes 14.5 oz, drained

  • 2 or 3 chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/3 cup reserved cooking broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ripe Haas avocados
  • 1/4 cup red onion, diced
  • 3 tablespoons fresh cilantro, chopped
  • juice from 1 lime
  • 1 teaspoon kosher salt
  • 1/2 cup mayonnaise, sour cream or Mexican crema
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chipotle peppers in adobo sauce
  • juice from 1 lime
  • 8 to 10 crispy tostada shells
  • shredded lettuce , for topping, optional
  • pickled red onions, for topping, optional
  • Queso fresco or cotija cheese, for topping, optional
  • fresh cilantro, for topping, optional
  • lime wedges, for serving, optional

Instructions

Step one

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.

Step two

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.

Step three

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.

Step four

Prepare the Guacamole: In a bowl, mash the avocados and mix with red onion, cilantro, lime juice, and salt until well combined.

Step five

Make the Chipotle Crema: In a small bowl, whisk together mayo (or sour cream/crema), paprika, garlic powder, chipotle, and lime juice until smooth.

Step six

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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