Description
Simple Chicken Tinga Tostadas feature tender shredded chicken simmered in a smoky chipotle and tomato sauce, served on crispy tostada shells and topped with creamy avocado, tangy feta cheese, and fresh cilantro for a vibrant Mexican-inspired meal.
Ingredients
Scale
Chicken Tinga
- 1 pound boneless, skinless chicken breast
- 2 cups tomatoes (fresh or canned, peeled and chopped)
- 1 medium onion (finely chopped)
- 2-3 pieces chipotle peppers in adobo sauce (finely chopped, adjust based on spice preference)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil (for sautéing)
- 1 cup chicken broth (provides moisture and richness)
Toppings & Assembly
- 1 handful fresh cilantro (chopped, for garnish)
- 8-10 pieces tostada shells (pre-made or baked at home)
- 1 piece avocado (sliced, for topping)
- 1/2 cup feta cheese (crumbled, for topping)
Instructions
- Cook the chicken: In a large pot, add the chicken breast and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked through. Remove chicken and shred it finely using two forks.
- Sauté the onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Cook chipotle and tomatoes: Add the chopped chipotle peppers and tomatoes to the skillet. Cook together for 5-7 minutes until the tomatoes break down and create a thick sauce.
- Combine chicken and broth: Return the shredded chicken to the skillet, pour in the chicken broth, and stir well to combine all ingredients. Allow the mixture to simmer gently for 10 minutes so flavors meld and sauce thickens slightly.
- Crisp the tostada shells: Preheat the oven to 375°F (190°C). Arrange the tostada shells on a baking sheet in a single layer and bake for 5-7 minutes until crisp and lightly golden.
- Assemble tostadas: Spoon a generous amount of the chicken tinga mixture onto each crispy tostada shell, allowing some of the sauce to drizzle over the edges.
- Garnish and serve: Top each tostada with sliced avocado, crumbled feta cheese, and chopped fresh cilantro. Serve immediately to enjoy the crisp texture and vibrant flavors.
Notes
- Adjust the amount of chipotle peppers to control the spice level.
- You can use canned chicken or pre-cooked rotisserie chicken to reduce prep time.
- For a vegetarian version, substitute shredded jackfruit or mushrooms for the chicken.
- Make tostada shells at home by baking corn tortillas until crisp in the oven.
- Serve with lime wedges for an added zesty kick.
