Chicken Tinga Tostadas
Crispy tostadas topped with flavorful chicken tinga, a smoky and spicy shredded chicken in tomato chipotle sauce. Perfect for a quick dinner or snack.
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion sliced thin
- 3 cloves garlic chopped up small
- 1 15-ounce can fire-roasted diced tomatoes (don't drain the juice!)
- 1/2 cup chicken broth
- 2 chipotle peppers in adobo sauce chopped up
- 1 tablespoon of adobo sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked shredded chicken
- 12 tostada shells
- shredded lettuce
- diced tomatoes
- crumbled queso fresco or cotija cheese
- sliced avocado
- sour cream
- chopped cilantro
- lime wedges
Instructions
- Heat the olive oil in a big pan over medium heat. Add the onion and cook until it's soft, about 5-7 minutes.
- Add the garlic and cook for about 30 seconds more, until it smells good.
- Pour in the tomatoes (with the juice!), chicken broth, chopped chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Stir it all up.
- Bring the sauce to a simmer, then turn the heat down to low. Let it cook for about 10-15 minutes, stirring sometimes. The sauce will get a little thicker.
- Add the shredded chicken to the pan and stir it around so it's covered in sauce. Keep simmering for another 5-10 minutes.
- While the chicken is simmering, get your toppings ready. Chop everything up and have it ready to go.
- Put a tostada shell on a plate and put some chicken on top. Then, add all your favorite toppings.
- Serve right away and enjoy!