Chicken Tinga Tostada Recipe

Crisp tostadas

Heat a large skillet over medium heat and add 2 tbs vegetable oil. When the oil shimmers, fry each corn tostada 30–45 seconds per side until crisp and lightly golden. Transfer to a paper-towel-lined rack and season lightly with a pinch of salt. Alternatively, bake at 375°F (190°C) for 8–10 minutes, flipping once.

Warm refried red beans in a small saucepan over low heat, stirring occasionally until smooth and heated through (about 5–7 minutes). If too thick, stir in 1–2 tbs water or broth to loosen. Keep warm until assembly.

Prep aromatics: peel and thinly slice the onion. Peel and smash the garlic cloves. Remove 2 chipotle peppers from the adobo can and finely chop them; reserve a little adobo sauce (about 1 tsp) if you like extra heat.

Sear and simmer chicken: In a medium skillet or saucepan, heat 1 tbs vegetable oil over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken and sear 2 minutes per side until lightly browned (it will finish cooking in the sauce). Remove chicken and set aside.

Cook onions and garlic: In the same pan reduce heat to medium, add the sliced onion and a pinch of salt, sauté 5–7 minutes until softened and beginning to caramelize. Add the smashed garlic and cook 30–60 seconds until fragrant.

Make tinga sauce: In a blender or food processor combine the chopped chipotle peppers, 3 oz tomato sauce, 1 cup chicken broth, 1 tsp dried oregano, 1 tsp ground cumin, 1 bay leaf, and a pinch of salt. Blend to a smooth sauce. Taste and add reserved adobo sauce if you want more heat.

Simmer chicken in sauce: Pour the blended sauce into the skillet with the onions. Return the seared chicken to the pan, bringing the liquid to a gentle simmer. Reduce heat to low, cover, and simmer 15–18 minutes until the chicken reaches 165°F (74°C) and is tender.

Shred chicken: Remove chicken from the sauce and shred with two forks. Return shredded chicken to the pan and simmer uncovered 2–3 minutes so the meat absorbs the sauce. Adjust seasoning with up to 1/2 tsp more salt if needed. Remove bay leaf before assembling.

Prepare toppings: While the chicken simmers, shred the lettuce, thinly slice radishes, crumble queso fresco, slice the avocado and toss slices with 1/4 tsp salt and a squeeze of lime to prevent browning. If using, chop cilantro.

Assemble tostadas: Spread about 1/4 cup warm refried red beans onto each crispy tostada (you will have 4 tostadas; assemble two tostadas per serving). Divide the shredded chicken tinga evenly over the beans (about 1/2 cup chicken per tostada).

Add fresh toppings: Top each tostada with a handful (approximately 1/2 cup) of shredded lettuce, 2–3 radish slices, a drizzle (about 1 tbs) of Mexican crema, a sprinkle (about 2 tbs) of crumbled queso fresco, and 3–4 slices of avocado. Finish with chopped cilantro and a lime wedge on the side.

Serve immediately: Serve the tostadas right away so they remain crisp. Provide extra crema, hot sauce, or lime wedges at the table.