Dinner

Tostadas de Tinga Recipe

Name: Tostadas de Tinga Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 1 Bone-In Chicken Breast; 3 Onion; 3 clove Garlic; 5 Tomato; 1 can Chipotle Peppers in Adobo Sauce; 1 cup Refried Beans; 12 Tostada Shells; 5 tablespoon Vegetable Oil; 1 cup Lettuce, shredded; Queso Fresco, to taste; Mexican Crema, to taste; Salt, to taste; Ground Black Pepper, to taste

BySophie Carsel December 17, 2025December 17, 2025

Jump to Recipe

Introduction

Tostadas de Tinga is a classic Mexican dish featuring tender shredded chicken simmered in a smoky, flavorful chipotle tomato sauce. Served on crisp tostada shells with beans, fresh lettuce, queso fresco, and creamy Mexican crema, it offers a perfect balance of textures and tastes.

A small toasted corn tortilla sits at the base with a smooth layer of creamy white sauce spread evenly on top. On this, there is a heap of shredded orange-colored cooked chicken mixed with thin slices of cooked onions, giving a juicy and tender look. At the center, there is a small bunch of fresh green leafy sprouts adding a pop of color and freshness. Scattered around the chicken and sprouts are small crumbles of bright white cheese, adding texture and contrast. The dish is presented on a white plate with a white marbled background, sprinkled lightly with cheese crumbs around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Bone-In Chicken Breast
3 Onions
3 cloves Garlic
5 Tomatoes
1 can Chipotle Peppers in Adobo Sauce
1 cup Refried Beans
Salt, to taste
Ground Black Pepper, to taste
Queso Fresco, to taste
1 cup Lettuce
5 tablespoons Vegetable Oil
12 Tostada Shells
Mexican Crema, to taste

Instructions

Step 1: Boil the bone-in chicken breast for about 1 hour or until fully cooked. Remove from the pot, let cool slightly, then crumble the chicken into bite-sized pieces and set aside.
Step 2: In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until they become transparent. Add the garlic and cook for an additional 5 minutes.
Step 3: Dice four of the tomatoes and add them to the skillet. Meanwhile, blend the remaining tomato with the can of chipotle peppers in adobo sauce until smooth, then pour this mixture into the skillet.
Step 4: Simmer the sauce on low heat for 20 minutes to develop flavors. Stir in the shredded chicken, salt, and ground black pepper. Cook together for a few more minutes to combine.
Step 5: Warm the refried beans and spread a layer on each tostada shell. Top with a generous portion of the chicken tinga mixture.
Step 6: Garnish each tostada with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema. Serve immediately.

Tips & Variations

For extra depth, try adding a pinch of oregano or cumin to the sauce while it simmers.
Swap refried beans for black beans or add avocado slices for creaminess.
Use shredded rotisserie chicken for a quicker version without boiling.

Storage

Store leftover chicken tinga in an airtight container in the refrigerator for up to 3 days. Keep tostada shells separate to maintain their crispness. Reheat the tinga gently on the stovetop or microwave before assembling fresh tostadas.

How to Serve

A single small round corn tortilla lays flat on a white marbled surface. The base layer is a smooth, creamy white sauce covering the entire tortilla. Above this, there is a layer of shredded orange-brown cooked chicken mixed with soft orange cooked onion strips. On top of the chicken, fresh green microgreens add a touch of vibrance and freshness. Scattered around and on top of the microgreens are small crumbles of white cheese, adding texture and contrast. Salt crystals are sprinkled lightly on the dish and the surrounding surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tinga ahead of time?

Yes, chicken tinga can be prepared a day in advance. It actually tastes better after the flavors have melded overnight in the fridge.

What can I use if I don’t have chipotle peppers in adobo sauce?

You can substitute with smoked paprika and a small amount of chili powder for a milder smoky flavor, but chipotle peppers add a distinctive heat and depth that is hard to replicate.