Tostadas de Tinga
Crispy tostadas topped with shredded chicken in a smoky, tangy chipotle-tomato sauce. A classic Mexican street food that's ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 pounds boneless, skinless chicken breast
- 1 can (14.5 oz) canned diced tomatoes
- 2 peppers chipotle peppers in adobo sauce
- ½ onion white onion, peeled
- 2 cloves garlic cloves
- 8 tostadas corn tostadas
- ½ cup crumbled cotija cheese
- 1 cup shredded lettuce
- ¼ cup fresh cilantro leaves
- ¼ cup crema or Mexican sour cream
- 2 wedges lime wedges
Instructions
- 1
Pour 4 cups of water into the pot and bring it to a boil over high heat — you'll see big bubbles rapidly breaking the surface, about 5 minutes.
- 2
Slide the chicken breast into the boiling water, pushing it down with tongs so it is fully covered. Reduce heat to medium and simmer for 12 minutes until the thickest part of the chicken reaches 165°F when measured with a meat thermometer.
- 3
Remove the chicken with tongs and place it on the cutting board. Let it rest for 2 minutes until cool enough to touch.
- 4
Using two forks, shred the chicken into thin strands by holding it steady with one fork and pulling the other fork toward you, tearing the meat apart. Set the shredded chicken aside in a bowl.
- 5
Cut the half onion in half again lengthwise from root to tip, creating two quarter-moon pieces. Slice each piece crosswise into thin half-rings about the size of a pencil eraser.
- 6
Place the garlic cloves on the cutting board, lay the flat side of the knife blade over them, and press down hard with the heel of your hand until they crack. Remove the papery skin.
- 7
Heat 2 tablespoons of olive oil in the skillet over medium-high heat until it shimmers and a drop of water sizzles immediately, about 90 seconds.
- 8
Add the onion slices to the hot oil and stir once every 30 seconds for 3 minutes until the edges turn golden and the onion softens — it should smell sweet and fragrant.
- 9
Add the 2 cracked garlic cloves and stir constantly for 30 seconds until the kitchen smells strongly of garlic, then it will no longer smell raw.
- 10
Pour the can of diced tomatoes with all its liquid into the skillet, then add the 2 chipotle peppers. Stir to combine everything evenly.
- 11
Reduce heat to medium-low and simmer for 5 minutes, stirring once every minute, until the sauce smells smoky and slightly darkens, about the color of brick.
- 12
Remove the skillet from heat and let it cool for 1 minute. Using a blender or immersion blender, blend the sauce until completely smooth with no visible chunks — this creates a velvety consistency.
- 13
Pour the smooth sauce back into the skillet over medium heat, then add the shredded chicken. Stir continuously for 2 minutes until the chicken is evenly coated and the mixture is hot.
- 14
Place each tostada on a small plate or serving platter. Spoon 2 to 3 tablespoons of the hot chicken tinga onto the center of each tostada, spreading it to cover most of the surface.
- 15
Scatter 2 tablespoons of shredded lettuce in a small mound on top of the chicken mixture on each tostada.
- 16
Sprinkle 1 tablespoon of crumbled cotija cheese over the lettuce on each tostada.
- 17
Drizzle 1 teaspoon of crema in a thin zigzag pattern across the top of each tostada.
- 18
Scatter a small pinch of fresh cilantro leaves on top of each tostada and serve immediately with a lime wedge on the side for squeezing.
Tools you’ll need
- large pot (6-quart capacity)
- tongs
- cutting board
- chef's knife
- two forks
- medium bowl
- 12-inch skillet
- wooden spoon or silicone spatula
- meat thermometer
- blender or immersion blender
- small plates or serving platter
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