Chicken Tinga Tostadas
Ultra tender chicken, scented with aromatics and warming spices, then simmered in a deeply rich, chipotle chili-spiked sauce. The shredded meat is buttery soft, deliciously spicy, and excellent when piled onto crisp tostada shells and garnished with festive toppings. Ready in minutes, chicken tinga tostadas are the ideal dish (and switch-up) for taco night.
This recipe was written for the Arizona Republic.
What is tinga? Also known as tinga de pollo, chicken tinga is a classic Mexican meal that originates from the state of Puebla. The dish consists of shredded meat (usually chicken) that’s simmered in a savory sauce of chipotle chiles in adobo sauce, onions, garlic, and seasonings. The juicy, moderately spicy meat is frequently served on tostada shells (crisp tortilla rounds) but is also enjoyed as a filling for hard and soft tacos, burritos, lettuce wraps, or as a spicy addition to melty cheese quesadillas. Chicken tinga meat also makes an excellent addition to taco salad bowls.
Ingredients for chicken tinga
- Olive oil. Olive oil is used to sauté fresh onion and garlic, and to warm the spices so they release their essence into the sauce. Use a good quality oil for the best flavor.
- Onion and garlic. Onion and garlic act as the aromatic base for the tinga sauce.
- Seasonings. A handful of pantry staples add depth and complexity to the tomato-based sauce. I used ground cumin, oregano, and a pinch of cinnamon to perfume the sauce and add dimension. The trio complements the tangy tomatoes while adding cozy nuances.
- Diced tomatoes. One can of diced tomatoes is used as the base of the tinga sauce. I prefer fire-roasted diced tomatoes because they add a great smoky flavor. If desired, you may use regular diced tomatoes (regular or petite cut).
- Chipotle chilies in adobo sauce. Chipotle chilies in adobo sauce are dried, smoked jalapeño peppers that are packed in a sauce of tomatoes and spices. Both the chilies and adobo sauce add smokiness and heat to the tinga sauce. This recipe calls for 2 to 4 chilies and 1 tablespoon of adobo sauce from the can. For a milder dish, use 2 chilies, and for a hot tinga sauce, use 4 chilies. Store leftover chipotle chilies in adobo sauce in an airtight container in the refrigerator for up to 2 months. Pro tip: There’s no need to cut the chilies before adding them to the sauce because the blender does all the work.
- Chicken. Using precooked shredded chicken for this recipe means you can get the dish on the table in a flash. I prefer rotisserie chicken meat because it’s moist and flavorful and adds abundant flavor to the dish. That said, you may use any cooked and shredded chicken so consider this dish when you have leftover chicken from a previous meal.
- Chicken broth. A small amount of chicken broth is used to thin the tinga sauce. If desired, you may use water instead.
- Fresh lime. Fresh lime juice is used to elevate the chicken mixture just before serving. It’s bright and fresh and brings out the different components of the sauce. Lime wedges/slices are also served as a garnish at the table.
- Tostada shells. Tostada shells are round, crunchy corn tortillas. They have the texture of tortilla chips but they’re shaped like round, soft taco tortillas. Tostada shells are often sold next to the corn and flour tortillas in the grocery store.
- Garnishes/toppings. Have some fun with your tostada toppings! I used shredded lettuce, avocado, crumbled Mexican cheese, red onion, and cilantro, but there are many add-ons to consider (see list below).
What should you serve with chicken tinga tostadas?
To round out the meal, I suggest any of the following side dishes for your chicken tinga tostadas.
- Cooked white or basmati rice spiked with cilantro and lime
- Spanish rice
- Rice and beans
- Refried beans
How to store leftovers
Transfer leftover chicken tings (without the tostada shells) to an airtight container and refrigerate for up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat chicken tinga in a saucepan over medium-low heat, adding more broth if necessary to thin the sauce. You may also reheat chicken tinga in the microwave, checking and stirring frequently. Refrigerate garnishes separately for up to 3 days.
Chicken Tinga Tostadas
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Pinch of ground cinnamon
- Salt and black pepper
- 14- ounce can fire-roasted diced tomatoes, or regular diced tomatoes
- 2-4 chipotles chilies in adobo sauce, plus 1 tablespoon adobo sauce from the can (use 2 chipotle chilies for a milder dish)
- 3 – 3 ½ cups shredded rotisserie chicken, or any cooked chicken (about 1 rotisserie chicken)
- ¼ cup chicken broth, or chicken stock, plus more if needed
- 1 lime, halved
- 8 tostada shells, warmed if desired*
Suggested Toppings
- Sliced avocados or guacamole
- Shredded lettuce
- Chopped red onion
- Crumbled Mexican cheese, such as cotija, Oaxaca, or queso fresco
- Sour cream or crema
- Fresh cilantro
- Salsa
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and cook for 3 to 5 minutes, until soft.
- Add the garlic, cumin, oregano, cinnamon, and ½ teaspoon salt and cook for 1 minute, until fragrant.
- Transfer the mixture to a blender and add the diced tomatoes, chipotle chilies, adobo sauce, and ¼ cup of the chicken broth.
- Puree until smooth.
- Transfer the mixture back to the skillet, add the chicken, and set the pan over medium-high heat.
- Bring to a simmer and cook for 10 minutes, adding more chicken broth if desired if the sauce looks dry. If necessary, reduce the heat to medium to keep the sauce at a simmer, not a rapid boil.
- When the sauce has thickened, remove the pan from the heat and stir in the juice from half a lime.
- Season the chicken mixture to taste with salt and pepper.
- Cut the second half of lime into wedges or slices.
- Spoon the chicken mixture onto the tostada shells and top with desired toppings.
- Serve lime wedges/slices on the side.