Original Post: https://www.evolvingtable.com/chicken-tinga-tostadas/
Chicken Tinga Tostadas Recipe
These quick and easy Chicken Tinga Tostadas might just be your new Taco Tuesday recipe! Baked tostada shells are layered with refried beans, shredded chicken, Tinga sauce, and toppings like lettuce, tomatoes, and Cotija cheese.
Servings: 6 tostadas
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!
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
Calories: 412kcal | Carbohydrates: 27g | Protein: 26g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 933mg | Potassium: 567mg | Fiber: 8g | Sugar: 5g | Vitamin A: 832IU | Vitamin C: 11mg | Calcium: 170mg | Iron: 3mg
