Chicken Tinga Tostados

Chicken Tinga Tostados
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    8 People
  • VIEWS
    561

Embark on a culinary journey to the heart of Mexico with these vibrant Chicken Tinga Tostados. A symphony of smoky chipotle peppers, tender shredded chicken, and crisp tostada shells, creating a fiesta of flavors in every bite. Perfect for lively gatherings or a satisfying solo indulgence!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    108 mg
  • Fiber
    4 g
  • Protein
    38 g
  • Saturated Fat
    8 g
  • Sodium
    445 mg
  • Sugar
    7 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large pot, combine the chicken, 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes. Remove the chicken, let it cool, and shred the meat. Discard the skin and bones. (Approximately 35 minutes)

Image Step 02
02 Step

Recipe View Heat the oil in a large skillet over medium heat. Add the remaining onion slices and sauté until transparent. (Approximately 8 minutes)

Image Step 03
03 Step

Recipe View Place the tomatoes into a pan of boiling water and boil until they split open. (Approximately 5 minutes)

Image Step 04
04 Step

Recipe View In a blender or large food processor, combine the tomatoes, the entire can of chipotle peppers, and chicken bouillon. Process until smooth. Season with salt and pepper. (Approximately 3 minutes)

Image Step 05
05 Step

Recipe View Pour the mixture into a large pan, add the shredded chicken and cooked onions. Heat through. (Approximately 10 minutes)

Image Step 06
06 Step

Recipe View To serve, spread sour cream on each tostada shell, and top with a generous spoonful of the chicken tinga.

For a milder flavor, reduce the number of chipotle peppers.
Feel free to add your favorite toppings such as shredded lettuce, crumbled cheese, or a drizzle of hot sauce.
Chicken Tinga can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Darius Zulauf

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 187 Ratings)
Total Reviews: (6)
  • Layne Harber

    The best Chicken Tinga Tostadas I've ever had! The homemade chipotle sauce is a game-changer.

  • Victor Hilpert

    This recipe is amazing! The chicken is so flavorful and the chipotle sauce has the perfect amount of spice.

  • Antonio Dicki

    So easy to make and customize. I used rotisserie chicken to save time and it still came out great!

  • Catherine Cartwright

    I appreciate the tips for making it milder. My kids loved it without being overwhelmed by the spice.

  • Bailey Hackett

    I added a little bit of brown sugar to the sauce to balance out the spice and it was perfect for my family.

  • Jesus Bogisich

    I made this for a party and it was a huge hit! Everyone loved the tostadas and kept asking for the recipe.

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