Chicken Tinga Tostados

Chicken Tinga Tostados


"This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers."


1 h 20 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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  1. Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
  2. Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
  3. Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
  4. To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
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  1. 138 Ratings


Just wanted to add a note as I live in Mexico and cook chicken tinga alot. One of the main ingriedents in traditional Tinga is Cinnamon. It plays a huge part in the flavour. I would add 1 cin...

Excellent! I made this in my crock pot and it turned out great. It was also SUPER easy that way - no boiling and the chicken basically falls apart after 8 hours on low, so shredding is piece of...

very authentic flavor! (Needed some salt though.) If you are like me and like flavors with "a kick" but not TOO spicy go by the equal portions rule. 6 breasts (can use boneless if you like) 6 ...

When you prepare the tostada it usually goes as follows, a layer or refried bean on the tostada, then shreded lettuce, then the tinga, and then sour cream topped of with a bit of shredded cotija...

Great recipe, it's authentic! Here's a tip for managing the spiciness of this dish (especially when some of your family doesn't do spicy and some like it HOT): Instead of blending the whole can ...

Fantastic! We loved these tostados. To save time I used a rotisserie chicken, and a large can of whole tomatos drained. Also, seven onions is a little excessive. I used three, and that was p...

My husband is from Mother-in-Law makes this all the time, and I never thought to ask her how. Wanting to make it for dinner tonight, I searched for a recipe. This is all the ingredi...

This is a delicious and easy to prepare meal. After reading viewer comments regarding spiciness, I decreased the chipotles by half. After having tasted the recipe, though, in the future I will ...

FANTASTIC! Definately follow the directions although the recipe appears to call for too many onions. The recipe was further enhanced by frying our tortillas in oil - providing a nice tostada tou...