Chicken Tinga Tostados Recipe -
Chicken Tinga Tostados Recipe

Chicken Tinga Tostados

Recipe by  

"This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
  2. Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
  3. Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
  4. To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2009

Just wanted to add a note as I live in Mexico and cook chicken tinga alot. One of the main ingriedents in traditional Tinga is Cinnamon. It plays a huge part in the flavour. I would add 1 cinnamon stick rather then the powder but both work well. Also a whole can of Chipotle´s would be very hot I would reccomend using 2-3 chipotles and also adding 1 tablespoon of sugar

Most Helpful Critical Review
Jan 16, 2009

When you prepare the tostada it usually goes as follows, a layer or refried bean on the tostada, then shreded lettuce, then the tinga, and then sour cream topped of with a bit of shredded cotija cheese. :)it's a lot better this way.

Mar 06, 2006

Excellent! I made this in my crock pot and it turned out great. It was also SUPER easy that way - no boiling and the chicken basically falls apart after 8 hours on low, so shredding is piece of cake. (I put the chicken breasts in the crock pot with the sauteed onions & garlic; then I blended the tomatoes & peppers and put those in there as well to cook all day.) The first time I made this I used WAY too many peppers (I was trying to do a half batch) and we couldn't even eat it. But the second time we got the spice level right for us and it was a hit - about one whole chipotle pepper per tomato. We also like to put black beans on the tostada with it. Very unique, authentic flavor!

Nov 09, 2008

very authentic flavor! (Needed some salt though.) If you are like me and like flavors with "a kick" but not TOO spicy go by the equal portions rule. 6 breasts (can use boneless if you like) 6 onions 6 tomatoes (large... or two large drained cans of whole tomatoes which are usually smaller) 6 peppers (and scoop out some extra sauce. Use this ratio to prepare however much or little you want. Using 6 breasts will give you PLENTY of food... easily enough for 8 adults and handful of toddlers. I crockpot cooked mine... it was awesome. When I was in Mexico, they served tinga like this: Tostada shell Spread with some mashed or pureed black beans (I use refried sometimes) Spread with tinga Spread with cheese and cream. The cream is essential. If you don't know this healthy trick already, a great, healthy substitute for sour cream is plain yogurt... mmmm... full fat is the best. You can substitute it in for all your sour cream needs.

Apr 28, 2008

Great recipe, it's authentic! Here's a tip for managing the spiciness of this dish (especially when some of your family doesn't do spicy and some like it HOT): Instead of blending the whole can of chipotles into the sauce, only blend in maybe one (you can never tell just how hot a given can will be). Then pull a few whole peppers out of the can and add them to the final mixture. Let them simmer in there to get that delicious smoky flavor, but avoid breaking them up, since the spiciness will mix into every bite if they are in pieces and the seeds get out. Finally, blend the remainder of your can into a paste that each person can smear onto his or her tostada according to spiciness preferences. Also - don't worry about your tomatoes being too juicy. This dish *should* be a little watery (a little juice will slide off the tostada); if it's really, really too watery, then a) serve it with a slotted spoon or b) let it simmer down for a while and it will thicken just like spaghetti sauce does. Goes great with Agua de Jamaica (an easy and delicious hibiscus tea).

Sep 24, 2006

Fantastic! We loved these tostados. To save time I used a rotisserie chicken, and a large can of whole tomatos drained. Also, seven onions is a little excessive. I used three, and that was plenty. Very spicy...they just tasted great!

Aug 01, 2007

My husband is from Mother-in-Law makes this all the time, and I never thought to ask her how. Wanting to make it for dinner tonight, I searched for a recipe. This is all the ingredients, and it turned out the same. We don't use the sour cream. And I substituted ground beef for the chicken, the way MIL does sometimes. Put some shreded lettuce on top of the Tinga, and you're good to go!

Dec 19, 2006

This is a delicious and easy to prepare meal. After reading viewer comments regarding spiciness, I decreased the chipotles by half. After having tasted the recipe, though, in the future I will prepare the dish with the full chipotle recommendation. The sour cream and cheese nicely balance the spiciness of the sauce. I used fajita sized flour tortillas instead of tostadas. Fresh slices of avocadoes would be delicious wrapped with the chicken. I served these with cheese and jalepeno mashed potatoes.


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  • Calories
  • 514 kcal
  • 26%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 38 g
  • 76%
  • Sodium
  • 445 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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