Dinner · Tested at home

Chicken Tinga Tostadas

Name: Chicken Tinga Tostadas
Prep time: 20 min
Cook time: 7 h
Total time: 6 h 20 min
Yield: 8 tostadas
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs; 1 white onion, thinly sliced; 4 cloves garlic, minced; 1 (15 ounce) can fire roasted tomatoes; 2 to 4 chipotle peppers in adobo, chopped; 1 teaspoon chili powder; 1 teaspoon Mexican oregano; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 8 crisp corn tostada shells; 1 (15 ounce) can refried beans, warmed, optional; Shredded lettuce, diced tomatoes, crumbled cheese, cilantro, and sour cream, for serving, optional

These tostadas pile smoky, tender chicken tinga onto crisp corn tortillas with refried beans and any fresh toppings you like. The slow cooker does most of the work, and the chipotle tomato sauce gives the chicken a deep flavor with a noticeable but adjustable heat.

Jump to ingredients ↓Start cooking ↓

Turn up the heat

Let’s cook.

Place the chicken, onion, garlic, tomatoes, chipotle peppers, chili powder, oregano, cumin, salt, and black pepper in a slow cooker.
Cover and cook on low for 6 to 7 hours or on high for about 4 hours, until the chicken is tender and reaches 165°F in the thickest part.
Transfer the chicken to a plate and shred it with two forks. Return it to the slow cooker and stir it into the tomato and chipotle sauce.
Spread each tostada shell with warm refried beans, if using. Add the chicken tinga and finish with your preferred toppings.

From Justin’s kitchen

Use two chipotle peppers for moderate heat and four for a much hotter tinga. Refrigerate the chicken and toppings separately.

Chicken Tinga Tostadas

Ingredients

Let’s cook.

Share this recipe