Why you’ll love this family favorite recipe!
Every now and then I like to shake things up, and keep the dinner rotation interesting.
So instead of Taco Tuesday, allow me to introduce you to Tostada Tuesday!
Tostadas are like a flat taco. They’re super customizable and fun to load up with all the best toppings.
Chicken Tinga tostadas have the perfect mix of flavors and textures. Crunchy shells, creamy beans, spicy chicken tinga, and a variety of garnishes are the secret to one tasty tostada!
They’re easy to make and fun to eat. But fair warning, they can get a little messy! 😉
What is a Tostada?
A tostada is like a taco, but instead of being folded up the tortilla is flat.
Generally, tostadas start with a crunchy tortilla shell. They are then layered with beans, meat, and veggies.
Many of the toppings are similar to what you’d find in a taco.
It’s fun to get creative and see what kind of flavor variations you can come up with. You can even start your day off with some Breakfast Tostadas with Eggs!
My go-to for Chicken Tinga! I use this sauce for enchiladas, too!
– Lianne
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Shredded Chicken. Use Instant Pot Shredded Chicken, baked chicken breasts, or a rotisserie chicken. And remember, it’s easiest to shred chicken while it’s still warm.
- Tinga Sauce. This spicy and tangy tomato sauce is made with diced tomatoes, chipotles, onions, and garlic. It’s seasoned with oregano, paprika, cumin, and salt. (Here’s how to cut an onion and dice a tomato.)
- Tostada shells. Buy the shells at the store or easily make your own with corn tortillas. Homemade shells are quite a bit healthier since they’re baked instead of deep-fried!
- Refried beans. Either black or pinto beans may be used.
- Cotija cheese. A unique cheese with a sharp flavor. Sometimes it can be hard to find but will be in the Mexican cheese section at your grocery store. Queso fresco or even crumbled feta cheese can also be used.
- Other toppings. Iceberg lettuce adds a nice crunch and subtle flavor. Either cherry, vine, or Roma tomatoes diced up give a fresh taste. Creamy avocado slices and crunchy radishes offer amazing texture. Also try adding cilantro, onions, cabbage, homemade guacamole, or homemade salsas (try roasted salsa, tomatillo salsa verde, and fresh salsa).
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the tostada shells.
Homemade baked tostadas are easy, healthier than fried, and extra crispy fresh from the oven.
Whisk together lime juice, oil, and salt, then brush both sides of the tortillas with about 1 teaspoon per side. Arrange in a single layer on a baking sheet (no overlapping!) and bake, flipping halfway through, until crisp. Darker pans brown faster, so watch closely near the end.
Store-bought tostadas work too—and this method is a lot like baking tortilla chips!
Whip up the Tinga sauce.
The sauce brings tons of flavor—use 1 chipotle for mild heat or 2 for medium.
Sauté onion until translucent, then add garlic and cook another minute. Blend with chipotle, diced tomatoes, oregano, cumin, paprika, and salt until smooth (a high-speed blender works best).
Pour the sauce back into the pan, simmer for 10 minutes, then stir in shredded chicken until well coated.
Layer up the tostada.
Spread refried beans onto each baked tostada shell. Coat with a relatively thick layer. The beans act as a ‘glue’ for the chicken.
Layer with shredded chicken coated in tinga sauce. Spread the chicken out into an even layer so it’s not piled up in the middle.
Top it off.
Cover the chicken with the shredded lettuce. Finely shredded iceberg lettuce is the best to use. It stays on the tostada better and is easy to bite through.
Top with avocado slices. Thinly slice the avocado just before serving to avoid browning. Add the diced tomatoes.
Garnish with Cotija cheese. Once finished, serve immediately to prevent the tostada shell from getting soggy.
FAQs
Yes! You can prep the shells, chicken, sauce, and toppings in advance—just store each component separately to keep everything fresh and crisp.
Keep tostada shells at room temp. Store chicken Tinga, sauce, and toppings in separate airtight containers in the fridge for up to 3–4 days. You can freeze the chicken Tinga (not the shells or toppings) for up to 3 months. Defrost and reheat, then serve with fresh tostadas and toppings.
What to Serve with it?
Chicken tostadas can be served as an appetizer or a main course with one of these other Mexican side dishes.
Instant Pot Mexican Rice, Cilantro Lime Rice, and Instant Pot Black Beans are classic sides you don’t want to miss.
Southern Corn Fritters and Mexican Street Corn Salad are unique dishes everyone will love.
And don’t forget the Homemade Tortilla Chips and Roasted Tomato Salsa.
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Chicken Tinga Tostadas Recipe
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Ingredients
Tostada Shells:
- 6 corn tortillas
- 1 ½ tablespoons oil avocado or coconut
- 1 teaspoon lime juice freshly squeezed
- ¼ teaspoon salt to taste
Chicken Tinga:
- 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 cup iceberg lettuce shredded
- 1 large avocado thinly sliced
- ¾ cup tomatoes diced
- 6 Tablespoons Cotija cheese crumbled
Instructions
Tostada Shells:
- Preheat oven to 375°F.
- Whisk together oil, lime juice, and salt in a small bowl.1 ½ tablespoons oil, 1 teaspoon lime juice, ¼ teaspoon salt
- Brush 1 teaspoon of the mixture over the front and back side of a corn tortilla and then place on a large baking sheet. Make sure all of the tortillas are evenly spaced and do not overlap.6 corn tortillas
- Bake tortillas in the preheated oven for 12-14 minutes, flipping halfway through.
Chicken Tinga:
- Add oil and onion to a medium-sized skillet or saucepan over medium heat. Sauté for 3-4 minutes or until the onion begins to turn translucent.2 tablespoons oil, ½ onion
- Add garlic cloves and continue sautéing for another minute.2 cloves garlic
- Combine sautéed onion with chipotle peppers, diced tomatoes, oregano, cumin, paprika, and salt in a large cup of a high-speed blender. Blend for 20-30 seconds or until completely smooth.1-2 chipotles in adobo sauce, 1 cup diced tomatoes, ½ teaspoon oregano, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt
- Pour the sauce back into the saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Stir in shredded chicken and mix until it is completely coated in the sauce.3 cups shredded chicken
Tostadas:
- Spread ¼ cup of refried beans onto each baked tostada and layer with ½ cup of shredded chicken in Tinga sauce, ¼ cup of shredded lettuce, 2-3 avocado slices, 2 tablespoons of diced tomatoes, and a tablespoon of Cotija cheese.1 ½ cups refried beans, 1 ½ cup iceberg lettuce, 1 large avocado, ¾ cup tomatoes, 6 Tablespoons Cotija cheese
- Repeat with the remaining tostadas and ingredients. Serve immediately and enjoy!
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Video
Notes
- Tostadas: You want to make sure not to add too much oil. If you do, the tostadas will come out
- Sauce: The chipotle peppers come in a delicious adobo sauce that adds a lot of flavor to the chicken tinga. Don’t forget to add some of it along with the peppers!
- Lime: A little bit of citrus really gives the tostada shells a ton of flavor. Get creative and sub with lemon juice if that’s what you have available.
- Cheese: Cotija cheese takes it over-the-top. This salty and sharp Mexican cheese gives this dish a wonderful pop of flavor at the end!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My go-to for Chicken Tinga! I use this sauce for enchiladas, too!
Yay! So happy to hear you enjoyed the recipe, Lianne! Sounds delicious. Thanks so much for taking the time to leave a comment and rating!
Yum, do these look delicious! My family loves tacos but we have never had tostados before. This looks like a great way to mix up taco night one of these days. Looking forward to giving them a try.
It absolutely is, Sarah! And they’re so much fun to make, too! Can’t wait to hear what you think 🙂