Tinga de pollo & Tostadas Recipe
Tinga de pollo & Tostadas is a fiesta of smoky, zesty, and absolutely irresistible flavors all layered on a crispy base that you can eat with your hands. Picture tender shreds of chicken simmered in a tomato, guajillo chili, and chipotle sauce, then scattered with all your favorite toppings – refried beans, pickled onions, silky crema, crumbled queso fresco, and a crisp shred of lettuce. It’s the kind of dish that manages to be comforting and exciting all at once, making it a must for laid-back gatherings or an easy weeknight dinner. Whether you’re new to making Mexican classics or you grew up with them filling your kitchen, Tinga de pollo & Tostadas is a crowd-pleasing canvas for creativity you’ll want to use again and again.
Ingredients You’ll Need
Every component in Tinga de pollo & Tostadas is chosen for maximum flavor, color, and satisfaction. None of these are here by accident – from the chipotles that lend their smoky heat to the creamy beans and fresh toppings that make every bite a party.
- Cooked chicken breasts (shredded): The juicy, quick-cooking foundation that soaks up all that delicious sauce.
- Large onion (sliced): Adds sweetness and a mellow, soft texture as it cooks down with the sauce.
- Tomatoes: The fresh, tangy base for the sauce; ripe tomatoes give the deepest, brightest flavor.
- Chipotle in adobo peppers: Smoky, spicy depth comes from these – add more or less for your perfect heat level.
- Guajillo chilies (stem and seeds removed): These mild, fruity dried chilies bring gorgeous color and a gentle, distinctive warmth to the sauce.
- Garlic (peeled): Just one clove wakes up the whole sauce with its aromatic punch.
- Oregano: Earthy and aromatic, it ties the tomato and chili notes together beautifully.
- Thyme: This herb offers fresh, slightly minty undertones without overpowering the sauce.
- Ground cumin: Adds an unmistakably warm, slightly smoky flavor.
- Olive oil: For sautéing onions and bringing everything together with a subtle richness.
- Salt and pepper (to taste): Essential to enhance and balance all the robust flavors.
- Tostada shells: Crunchy, golden platforms for all your toppings and tinga; store-bought or homemade if you’re feeling ambitious.
- Refried beans: Creamy, earthy layer that anchors the toppings and keeps everything together.
- Lettuce (chopped): Crisp freshness for balance and a burst of color on top.
- Pickled onions: Tangy-sweet pop that cuts through the richness and makes each tostada sing.
- Mexican crema (or sour cream): Drizzled for cool contrast, it mellows any heat from the sauce and chilies.
- Queso fresco (or any cheese you prefer): The salty, crumbly finish every tostada dreams of.
How to Make Tinga de pollo & Tostadas
Step 1: Cook and Prep the Tomatoes and Chilies
Start by placing your tomatoes in a pot and covering them with water. Bring the pot to a gentle boil, letting the tomatoes cook for about 10 minutes until their skins loosen and they turn soft and deeply fragrant. While they’re bubbling away, get your guajillo chilies ready. Once the tomatoes are done, add the guajillo chilies into the hot water, then turn off the heat and let everything steep for another 10 minutes. This softens the chilies, making them beautifully pliable and ready to blend into the sauce.
Step 2: Blend the Sauce
Now comes the magic moment for building big, rich flavor. Remove those tender tomatoes from the water and peel off the skins – it’s an extra step, but it makes the sauce extra silky. Toss the peeled tomatoes into your blender along with the soaked guajillo chilies, chipotle peppers, oregano, thyme, cumin, garlic, and a sprinkle of black pepper. Pour in about 2 cups of chicken stock to give everything a velvety body. Blend until completely smooth – you should have an aromatic, sunset-colored sauce that tastes even better than it smells.
Step 3: Sauté the Onions and Chicken
Heat your olive oil in a wide, deep skillet over medium heat. Add the sliced onions and cook them gently, stirring often, for about four minutes. You’ll know they’re ready when they’re glossy, sweet, and just starting to turn golden around the edges. Stir in the shredded chicken, letting it warm through – this lets every strand of chicken get a head start on absorbing flavor.
Step 4: Pour in the Sauce and Simmer
With your onions and chicken sizzling, pour in that gorgeous tomato-chili sauce. Sprinkle with salt and give everything a gentle stir, making sure the chicken shreds are bathed in sauce. Bring it all to a simmer and let it cook, uncovered, for 15 to 20 minutes. This is where the sauce thickens, the flavors meld, and the onions turn completely soft and sumptuous. Stir occasionally to keep the mixture from catching, and taste for seasoning at the end.
Step 5: Prepare the Tostadas
While the tinga finishes simmering, gather your tostada shells and toppings. To build each tostada, start with a generous swoop of refried beans spread right to the edges of the shell. Top with a warm heap of tinga de pollo & Tostadas mixture, then follow your heart with the goodies: crisp lettuce, cool avocado slices, zingy pickled onions, rich crema, and a snow of queso fresco. Each tostada should be a little tower of color and flavor, ready for your first crunch.
How to Serve Tinga de pollo & Tostadas
Garnishes
Finish your Tinga de pollo & Tostadas with toppings that add both beauty and bite. A scatter of chopped lettuce gives a lively green crunch, while quick pickled onions add acidity that wakes up the dish. Drizzle with Mexican crema or sour cream for silky richness, then top with crumbled queso fresco for salty finish. Fresh cilantro and a wedge of lime are always welcome, letting everyone customize each tostada at the table.
Side Dishes
Tinga de pollo & Tostadas truly shines as a main, but pairing it with sides turns dinnertime into a feast. Offer a bowl of simple Mexican rice, bright with tomato and a hint of garlic, or classic black beans sprinkled with chopped herbs. A light cucumber or jicama salad brings cool, crisp contrast and is great for balancing the bold flavors. And if you’re feeding a crowd, set out a big pitcher of agua fresca or icy horchata for a refreshing sip in between bites.
Creative Ways to Present
If you’re feeling playful, serve Tinga de pollo & Tostadas as a colorful tostada bar—pile the tinga in a bowl and line up all the toppings for everyone to build their own. You can also use the tinga as a filling for tacos, burritos, or even melty quesadillas for a fun twist. Spoon leftovers over warm fluffy rice for a super-satisfying grain bowl or layer it into a casserole with tortillas and cheese for the ultimate comfort bake.
Make Ahead and Storage
Storing Leftovers
Tinga de pollo & Tostadas sauce and chicken mixture keeps beautifully in an airtight container in the fridge for up to four days. Just make sure to store the tostada shells and toppings separately to preserve their crunch and freshness.
Freezing
The tinga mixture is a freezer champion – let it cool completely, then portion it into zip-top bags or containers and freeze for up to three months. When the craving hits, you’ll have a batch of smoky, rich chicken ready to go in minutes.
Reheating
To reheat, simply warm the tinga mixture gently over medium heat in a saucepan, adding a splash of chicken stock or water if it’s thickened up too much. Give it a good stir and taste for seasoning before building your tostadas. If you froze your tinga, thaw overnight in the fridge for best results.
FAQs
Can I use rotisserie chicken for Tinga de pollo & Tostadas?
Absolutely! Rotisserie chicken is a fantastic shortcut and it soaks up the flavorful sauce just as beautifully. Just shred it and add as you would cooked chicken breasts.
How spicy is Tinga de pollo & Tostadas?
The spice depends on your chipotle and guajillo peppers. Guajillos are mild, while chipotles have a smokier, moderate heat—adjust the amount of chipotle to suit your taste, or skip one if you prefer it milder.
Can I make the tinga vegetarian?
Definitely! Try swapping the chicken for jackfruit, young shredded mushrooms, or even firm tofu. The sauce is the star here, and it’s wonderful with plant-based proteins.
What are the best tostada shells for Tinga de pollo & Tostadas?
Store-bought shells are great for convenience and crunch, but if you’re after extra freshness, lightly brush corn tortillas with oil and bake or fry them at home for a homemade touch.
Can I double the recipe for a party?
Yes—Tinga de pollo & Tostadas is perfect for feeding a crowd! Just scale up all the ingredients and make sure you have plenty of toppings and shells ready for everyone to build their favorite version.
Final Thoughts
Tinga de pollo & Tostadas packs everything we love about Mexican home cooking into one vibrant, hand-held meal—spicy, rich, colorful, and endlessly customizable. Give this classic a try and surprise yourself with how simple and soul-warming it is, whether for a family dinner or a plate passed around with friends. Invite everyone to build their own and watch this dish become the new star at your table!
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Tinga de pollo & Tostadas Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Tinga de Pollo & Tostadas recipe combines tender shredded chicken in a smoky and spicy tomato-based sauce, served on crispy tostada shells with creamy refried beans and a variety of fresh toppings. It’s a delicious and satisfying Mexican dish that is perfect for a casual gathering or a flavorful weeknight meal.
Ingredients
For Tinga de Pollo:
- 4 cups cooked chicken breasts (shredded)
- 1 large onion (sliced)
- 1 pound tomatoes
- 2 chipotle in adobo peppers (adjust to taste)
- 2–3 guajillo chilies (stem and seeds removed)
- 1 clove garlic (peeled)
- 1 teaspoon oregano
- ½ teaspoon thyme
- ¼ teaspoon ground cumin
- 2 Tablespoons olive oil
- Salt and pepper (to taste)
For Tostadas:
- Tostada shells (read notes)
- Refried beans
- Lettuce (chopped)
- Pickled onions
- Mexican crema (or sour cream)
- Queso fresco (or any cheese you prefer)
Instructions
- Prepare the Tinga de Pollo: Place tomatoes in a pot and cover with water. Bring to a boil and cook for 10 minutes.
- Add guajillo peppers to the hot water and turn off the heat. Let the ingredients sit for 10 minutes.
- Remove the tomatoes from the water, peel them, then add them to a blender along with guajillo chilies, chipotle peppers, oregano, cumin, garlic, thyme, and black pepper.
- Pour 2 cups of chicken stock and blend until smooth. Set aside.
- Heat oil in a pan over medium heat. Add onions and cook until slightly soft (about 4 minutes).
- Mix in the chicken and cook for 1 minute.
- Pour the tomato sauce, season with salt, bring to a simmer, and cook for 15-20 minutes, stirring occasionally.
- Assemble the Tostadas: Spread refried beans on each tostada shell, top with tinga mixture, lettuce, avocado, pickled onions, crema, and queso fresco. Serve immediately.
Notes
- For tostada shells, you can use store-bought or make your own by toasting corn tortillas until crispy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Tinga de pollo, Tostadas, Mexican chicken tinga, Tostada recipe, Mexican cuisine
