Chicken Tinga Tostados

Chicken Tinga Tostados

107 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  NANCHE30

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (107)

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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 cinnamon stick rather then the powder but both work well. Also a whole can of ChipotleĀ“s would be very hot I would reccomend using 2-3 chipotles and also adding 1 tablespoon of sugar



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 cake. (I put the chicken breasts in the crock pot with the sauteed onions & garlic; then I blended the tomatoes & peppers and put those in there as well to cook all day.) The first time I made this I used WAY too many peppers (I was trying to do a half batch) and we couldn't even eat it. But the second time we got the spice level right for us and it was a hit - about one whole chipotle pepper per tomato. We also like to put black beans on the tostada with it. Very unique, authentic flavor!



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 onions 6 tomatoes (large... or two large drained cans of whole tomatoes which are usually smaller) 6 peppers (and scoop out some extra sauce. Use this ratio to prepare however much or little you want. Using 6 breasts will give you PLENTY of food... easily enough for 8 adults and handful of toddlers. I crockpot cooked mine... it was awesome. When I was in Mexico, they served tinga like this: Tostada shell Spread with some mashed or pureed black beans (I use refried sometimes) Spread with tinga Spread with cheese and cream. The cream is essential. If you don't know this healthy trick already, a great, healthy substitute for sour cream is plain yogurt... mmmm... full fat is the best. You can substitute it in for all your sour cream needs.

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Amount Per Serving (8 total)

  • Calories
  • 514 cal
  • 26%
  • Fat
  • 27.1 g
  • 42%
  • Carbs
  • 29 g
  • 9%
  • Protein
  • 38 g
  • 76%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 494 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Lisa's Jerk Chicken


next recipe:

Mom's Mexican Chicken (Jennifer Sue Jacks Henley)