Chicken Tinga Tostadas

Hold onto your taste buds, friends! These Chicken Tinga Tostadas are about to rock your weeknight dinner world with a flavor explosion that’s both ridiculously easy to make and guaranteed to disappear faster than you can say “seconds, please!” Smoky, spicy, tangy, and topped with all the good stuff—this is Mexican street food at its finest, right in your kitchen.

What makes these tostadas special is the incredible depth of flavor in the chicken tinga itself. The combination of chipotle peppers in adobo sauce, fire-roasted tomatoes, and that hint of cinnamon creates this magical smoky-sweet heat that transforms ordinary shredded chicken into something you’ll be craving constantly. Plus, the crispy tostada shells provide the perfect crunch against the saucy chicken and creamy toppings. It’s a texture paradise!

Ingredients

For the Chicken Tinga:

• 2 tablespoons cooking oil
• 1 onion, diced
• 3 cloves garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/8 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 (14 oz) can fire roasted tomatoes
• 3 cooked chicken breasts, shredded
• 1/4-1/2 cup chicken stock
• 4 chipotles in adobo sauce + 1 tablespoon adobo sauce
• 1/2 lime, juice of
• 12 tostadas

For the Toppings:

• 2 avocados, sliced
• Shredded lettuce
• Cotija cheese, crumbled
• Sour cream
• Fresh cilantro
• Salsa
• Any other toppings you enjoy!

Steps

1. Heat a large skillet over medium heat and add the 2 tablespoons cooking oil. You’ll know the pan is ready when the oil shimmers slightly but isn’t smoking. Using too high heat will burn the aromatics and affect the final flavor.
2. When the oil has properly heated (about 1-2 minutes), add the diced onion and sauté until they begin to soften and become translucent, about 3-4 minutes. The onions should look glossy but not browned—they’re the foundation of your flavor base.
3. Add the 1/2 teaspoon cumin, 1/2 teaspoon oregano, and 1/8 teaspoon cinnamon to the skillet, then stir and cook with the onion for 2 minutes. This toasting step is crucial—it activates the essential oils in the spices, intensifying their flavors. You’ll know they’re ready when they become noticeably fragrant.
4. In a high-speed blender, combine the 14 oz can fire-roasted tomatoes, 3 cloves garlic, 4 chipotles, 1 tablespoon adobo sauce, and 3/4 teaspoon salt. Blend until completely smooth to make the tinga sauce. The sauce should have a vibrant red color and silky consistency. If you prefer less heat, start with 2-3 chipotles and adjust to taste.
5. Add the blended tinga sauce to the skillet and stir to incorporate with the seasoned onions. The mixture may splatter a bit, so be careful. Let it simmer for 1-2 minutes to begin melding the flavors.
6. Add the shredded chicken to the skillet and combine thoroughly with the sauce, ensuring every piece gets coated. Use tongs or two forks to gently pull and mix the chicken into the sauce.
7. Begin adding the chicken stock, starting with 1/4 cup. Stir and assess the consistency—the mixture should be moist and saucy but not soupy. If the chicken tinga looks too dry, gradually add more stock (up to 1/2 cup total) until you achieve a consistency where the sauce clings nicely to the chicken but isn’t runny.
8. Cook the chicken in the sauce for about 10 minutes on medium-low heat, stirring occasionally. This simmering time is essential for the flavors to fully develop and meld together. The sauce should slightly reduce and thicken during this time.
9. Remove from the heat and stir in the juice of 1/2 lime. This final acid brightens all the flavors and balances the richness of the dish. Taste and adjust seasoning if needed—you may want more salt or lime juice depending on your preference.
10. Serve the chicken tinga on crispy tostadas, topping each with shredded lettuce, crumbled cotija cheese, sliced avocado, a dollop of sour cream, fresh cilantro, and any other garnishes of your choice! For the best experience, assemble just before eating so the tostadas maintain their crunch.

Smart Swaps

• Use Greek yogurt instead of sour cream (1:1 ratio) for a protein boost with less fat
• Try corn tortillas baked at 400°F (205°C) for 8-10 minutes instead of store-bought tostadas for a fresher, less processed option
• Substitute rotisserie chicken for cooked chicken breasts to save time without sacrificing flavor
• Replace chipotles with 1 tablespoon smoked paprika plus 1/4 teaspoon cayenne if you want less heat but still want smokiness

Make It Diabetes-Friendly

• Use 100% corn tostadas with no added sugar (saves approximately 2g carbs per shell)
• Replace regular sour cream with full-fat Greek yogurt (reduces carbs by 1.5g per 2 tablespoon serving)
• Increase the ratio of protein to carbs by using 25% more chicken and making smaller tostadas
• Limit to 1/4 avocado per serving (approximately 3g net carbs) instead of unlimited amounts
• Pair with a side of non-starchy vegetables like cucumber slices or bell peppers to add volume without significant carb impact
• Total carb reduction: approximately 7-9g per serving

Pro Tips

• Toast your spices in the pan with the onions until fragrant—this one step dramatically enhances their flavor
• For extra-crispy tostadas, brush store-bought ones with a tiny bit of oil and heat in a 350°F (175°C) oven for 3-5 minutes
• Make the chicken tinga a day ahead—like many tomato-based dishes, the flavors develop even more overnight
• Control the heat level by adjusting the number of chipotles—start with 2 if you’re heat-sensitive
• For a shortcut version, use 1 cup prepared salsa instead of the fire-roasted tomatoes and reduce the chicken stock accordingly