Chicken Tinga Tostadas

Chicken Tinga Tostadas Recipe

Every now and then I like to shake things up, 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!

Ingredients

The authentic and fresh ingredients used to make the best chicken tostadas include:

• Shredded Chicken – Use Instant Pot Shredded Chicken, baked chicken, 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.
• Tostada shells – Buy the shells at the store or easily make your own. 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 (roasted salsa, tomatillo salsa verde, fresh salsa).

Tostada Shells

Making your own baked tostada shells at home is so easy! They are healthier since they’re not fried and use a lot less oil. Plus, that fresh out of the oven crunch is too perfect.

Here are the steps to take to bake tostada shells:

1. Whisk lime juice, oil, and salt together. This will help to make sure the flavors are evenly distributed.
2. Brush the mixture onto the tortillas. Coat the front and back with approximately 1 teaspoon each. (step 1 above)
3. Layer the tortillas on a baking sheet. Make sure to keep them in a single layer. You also don’t want any of them to overlap or else they will not crisp up fully.
4. Bake until crispy. Flip the tortillas halfway through so they bake evenly. Darker baking sheets will brown the tortillas faster than light ones. Keep a close eye on the tortillas during the last few minutes of cooking to ensure they don’t burn. (step 2 above)

Chicken Tinga

The sauce is where so much of the amazing flavor comes from! Customize the heat level to your preference. For a milder taste use 1 chipotle pepper, or 2 for medium heat.

These are the steps for making the chicken tinga recipe:

1. Sauté the onion. Cook over medium heat until the onion begins to turn translucent. Add the garlic and continue sautéing for another minute. (step 1 above)
2. Blend the sautéed onion and garlic with chipotle peppers, diced tomatoes, oregano, cumin, paprika, and salt until smooth. A high speed blender like a Vitamix or Nutribullet is best, but a food processor will also work.  (step 2 above)
3. Return the sauce to the pan. Bring to a boil, reduce the heat medium-low, and simmer for 10 minutes. (step 3 above)
4. Add the shredded chicken. Mix until the chicken is coated evenly in the sauce. (step 4 above)

You can even switch it up and try using this picadillo instead!

How to Make a Tostada

In order to assemble the chicken tinga tostadas, you’ll want to follow these steps:

1. Spread refried beans onto each baked tostada shell.  Coat with a relatively thick layer. The beans act as a ‘glue’ for the chicken. (step 1 above)
2. 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.  (step 2 above)
3. Cover 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.  (step 3 above)
4. Top with avocado slices. Thinly slice the avocado just before serving to avoid browning. (step 4 above)
5. Add the diced tomatoes. A small dice is best, that way the flavor is more evenly dispersed. (step 5 above)
6. Garnish with Cotija cheese. Once finished, serve immediately to prevent the tostada shell from getting soggy. (step 6 above)

Meal Prep and Storage

• To Prep-Ahead: The shells, chicken, sauce, and toppings can be prepared ahead of time. Be sure to store them all separately.
• To Store: Tostada shells can be stored at room temperature. The meat and toppings can be refrigerated in airtight containers for up to 3-4 days.
• To Freeze: The chicken tinga can be frozen for up to 3 months in an airtight freezer-safe container. Simply defrost before reheating. You’ll want to use fresh toppings and tostada shells to go along with the defrosted chicken.
• To Reheat: Add the beans and chicken to a skillet over medium-low heat for 4-5 minutes. Once those are heated through you can assemble the tostadas.

Dietary Modifications

The recipe you’ll find below is already soy-free and nut-free as written.  Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Gluten-free – Make sure to use a gluten-free corn tortilla. Most are, but double-check the label to confirm.
• Vegetarian – Substitute the chicken for tofu. Also ensure the refried beans are vegetarian and do not have lard added.
• Dairy-free – To make this recipe dairy-free, leave off the Cotija cheese.

FAQs

What is the difference between a taco and a tostada?

Tacos and tostadas can share the same fillings and toppings but the shell is the primary difference. A taco uses a folded tortilla and can be soft or crunchy. Whereas tostadas have a flat and crunchy shell.

What do you eat with tostadas?

Tostadas can be topped with almost anything!

Beans are always a good base as they help the other toppings stick to the shell. Tasty protein options include shredded chicken, ground beef, shrimp, carnitas, (or) even eggs! Top with shredded lettuce or cabbage along with avocados, and tomato. Salsa, guacamole, and sour cream are also excellent additions.

What is the difference between a tostada and a tortilla?

A tostada is made from a tortilla. It is usually baked or fried to form a crunchy flat disc, and is essentially an uncut tortilla chip.

What does tostada mean in English?

Tostada literally translates to “toasted” in English. It refers to a tortilla that has been fried until crispy and crunchy.

Pro Tips and Tricks

• Use just enough oil on the corn tortillas.  Much like when making Baked Tortilla Chips, you want to make sure not to add too much oil. If you do, the tostadas will come out soggy and not crunchy.
• Add a hint of 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.
• Don’t forget the 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!
• Prep toppings just before serving.  In order to keep everything fresh and crisp, cut and prepare the toppings right before you’re about to serve the tostadas.
• Cotija cheese takes it over-the-top.  This salty and sharp Mexican cheese gives this dish a wonderful pop of flavor at the end!

Make it a Meal

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

Southern Corn Fritters

Mexican Street Corn Salad

5 from 2 votes

Chicken Tinga Tostadas Recipe

These quick and easy Chicken Tinga Tostadas might just be your new Taco Tuesday recipe! Healthy baked tostada shells are layered with refried beans, shredded chicken, tinga sauce, and toppings like lettuce, tomatoes, and Cotija cheese. Serve as a fun appetizer or main dish along with your favorite Mexican dishes!

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Course Appetizer, main dish

Cuisine Mexican

Keyword easy, gluten free, Mexican, shredded chicken

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 tostadas

Calories 412 kcal

London Brazil

Ingredients

Tostada Shells:

• 6 corn tortillas
• 1 ½ Tbsp. oil avocado or coconut
• 1 tsp. lime juice freshly squeezed
• ¼ tsp. salt to taste

Chicken Tinga:

• 2 Tbsp. 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 tsp. oregano dried
• ½ tsp. cumin ground
• ½ tsp. paprika
• ½ tsp. 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:

1. Preheat oven to 375°F.

2. Whisk together oil, lime juice, and salt in a small bowl.

3. 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.

4. Bake tortillas in the preheated oven for 12-14 minutes, flipping halfway through.

Chicken Tinga:

1. 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. Add garlic cloves and continue sautéing for another minute.

3. 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.

4. Pour the sauce back into the saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
5. Stir in shredded chicken and mix until it is completely coated in the sauce.

Tostadas:

1. 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.

2. Repeat with the remaining tostadas and ingredients. Serve immediately and enjoy!

Recipe Video

Recipe Notes

Pro Tips and Tricks

• Use just enough oil on the corn tortillas.  Much like when making Baked Tortilla Chips, you want to make sure not to add too much oil or the tostadas will come out soggy and not crunchy.
• Add a hint of lime.  A little bit of citrus really gives the tostada shells a ton of flavor.
• Don't forget the sauce.  The chipotle peppers come in a delicious adobo sauce that adds a lot of flavor to the chicken tinga - so don't forget to add some of it along with the peppers!
• Prep toppings just before serving.  In order to keep everything fresh, cut and prepare the toppings right before you're about to serve the tostadas.
• Cotija cheese takes it over-the-top.  This salty and sharp Mexican cheese gives this dish a wonderful pop of flavor at the end!

Meal Prep and Storage

• To Prep-Ahead: The shells, chicken, sauce, and toppings can be prepared ahead of time. Store them all separately.
• To Store: Tostada shells can be stored at room temperature. The meat and toppings should be refrigerated in airtight containers for up to 3-4 days.
• To Freeze: The chicken tinga can be frozen for up to 3 months in an airtight freezer-safe container. Defrost before reheating. 
• To Reheat: Add the beans and chicken to a skillet over med-low heat for 4-5 minutes. Then assemble the tostadas.

Nutrition Facts

Chicken Tinga Tostadas Recipe

Amount Per Serving

Calories 412 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 68mg23%

Sodium 933mg41%

Potassium 567mg16%

Carbohydrates 27g9%

Fiber 8g33%

Sugar 5g6%

Protein 26g52%

Vitamin A 832IU17%

Vitamin C 11mg13%

Calcium 170mg17%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.