Description
This Chicken Tinga Tostadas recipe combines crispy baked corn tortillas with a smoky, spicy shredded chicken tinga sauce, fresh vegetables, and creamy avocado, topped with crumbled Cotija cheese for a flavorful and satisfying Mexican-inspired meal that’s perfect for a quick dinner or casual gathering.
Ingredients
Scale
Tostadas
- 6 corn tortillas
- 1 ½ tablespoons oil (avocado or coconut)
- 1 teaspoon lime juice (freshly squeezed)
- ¼ teaspoon salt (to taste)
Chicken Tinga Sauce and Filling
- 2 tablespoons oil (avocado or olive)
- ½ onion (sweet or white, finely chopped)
- 2 cloves garlic (crushed)
- 1-2 chipotles in adobo sauce
- 1 cup diced tomatoes (fire-roasted)
- ½ teaspoon oregano (dried)
- ½ teaspoon cumin (ground)
- ½ teaspoon paprika
- ½ teaspoon salt (to taste)
- 3 cups shredded chicken
Toppings
- 1 ½ cups refried beans (pinto or black beans)
- 1 ½ cups iceberg lettuce (shredded)
- 1 large avocado (thinly sliced)
- ¾ cup tomatoes (diced)
- 6 tablespoons Cotija cheese (crumbled)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the tostada shells.
- Prepare Tostada Seasoning: In a small bowl, whisk together 1 ½ tablespoons of oil, freshly squeezed lime juice, and salt to create a flavorful seasoning mixture for the tortillas.
- Season Tortillas: Using a brush, coat both sides of each corn tortilla evenly with about 1 teaspoon of the oil and lime mixture. Place them spaced out on a large baking sheet to avoid overlapping.
- Bake the Tortillas: Bake the seasoned tortillas in the preheated oven for 12-14 minutes, flipping them halfway through to ensure even crispness on both sides.
- Sauté Onions: Heat 2 tablespoons of oil in a medium-sized skillet or saucepan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until they start to become translucent.
- Add Garlic: Add the crushed garlic cloves to the onions and continue sautéing for another minute, releasing their aroma.
- Make Tinga Sauce: Transfer the sautéed onion and garlic to a high-speed blender along with chipotle peppers in adobo sauce, fire-roasted diced tomatoes, oregano, cumin, paprika, and salt. Blend until the sauce is completely smooth, about 20-30 seconds.
- Cook the Sauce: Pour the blended sauce back into the saucepan and bring it to a boil over medium heat. Then reduce the heat to medium-low and let it simmer gently for 10 minutes to allow flavors to meld.
- Mix in Chicken: Stir the shredded chicken into the simmering sauce, mixing thoroughly until the chicken is evenly coated with the rich tinga sauce.
- Assemble Tostadas: Spread approximately ¼ cup of refried beans on each baked tostada shell. Next, layer ½ cup of the chicken tinga mixture, followed by ¼ cup shredded iceberg lettuce, 2-3 thin slices of avocado, 2 tablespoons of diced tomatoes, and finish with 1 tablespoon of crumbled Cotija cheese.
- Serve and Enjoy: Repeat the assembly for all tostadas and serve immediately to enjoy the crunchy, spicy, and fresh flavors in every bite.
Notes
- For an extra smoky flavor, lightly char the corn tortillas on an open flame before baking.
- You can adjust the number of chipotles based on your preferred spice level.
- Use leftover rotisserie chicken to save time on shredding and cooking.
- To make it dairy-free, omit the Cotija cheese or substitute with a vegan cheese alternative.
- Serve with lime wedges and fresh cilantro for added brightness.
