Description
This Chicken Tinga Tostadas recipe features crispy baked corn tortillas topped with a smoky, spicy shredded chicken in chipotle tomato sauce, creamy refried beans, fresh avocado slices, shredded lettuce, diced tomatoes, and crumbled Cotija cheese. Perfect for a flavorful Mexican-inspired meal ready in just 40 minutes and serving six.
Ingredients
Tostada Shells
- 6 corn tortillas
- 1 ½ tablespoons oil (avocado or coconut)
- 1 teaspoon lime juice (freshly squeezed)
- ¼ teaspoon salt (to taste)
Chicken Tinga
- 2 tablespoons oil (avocado or olive)
- ½ onion (sweet or white, finely chopped)
- 2 cloves garlic (crushed)
- 1-2 chipotles in adobo sauce
- 1 cup diced tomatoes (fire-roasted)
- ½ teaspoon oregano (dried)
- ½ teaspoon cumin (ground)
- ½ teaspoon paprika
- ½ teaspoon salt (to taste)
- 3 cups shredded chicken
Toppings
- 1 ½ cups refried beans (pinto or black beans)
- 1 ½ cup iceberg lettuce (shredded)
- 1 large avocado (thinly sliced)
- ¾ cup tomatoes (diced)
- 6 Tablespoons Cotija cheese (crumbled)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) so it reaches the perfect temperature for baking the tortillas evenly and to a crisp texture.
- Prepare the seasoning mixture: In a small bowl, whisk together 1 ½ tablespoons of oil, 1 teaspoon of freshly squeezed lime juice, and ¼ teaspoon salt until well combined. This mixture will add flavor and help the tortillas crisp up.
- Season the tortillas: Using a brush, coat both sides of each corn tortilla with about 1 teaspoon of the seasoning mixture. Arrange the tortillas on a large baking sheet making sure they do not overlap to ensure even baking.
- Bake the tortillas: Place the baking sheet in the preheated oven and bake the tortillas for 12 to 14 minutes, flipping them halfway through to ensure both sides are crispy and golden brown. Remove and set aside.
- Sauté the onions: Heat 2 tablespoons of oil in a medium skillet or saucepan over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until it becomes translucent and fragrant.
- Add garlic: Stir in the crushed garlic cloves and cook for an additional minute to develop flavor without burning.
- Make the Chipotle sauce: Transfer the cooked onions and garlic to a high-speed blender. Add 1-2 chipotles in adobo sauce, 1 cup of fire-roasted diced tomatoes, ½ teaspoon each of dried oregano, ground cumin, paprika, and ½ teaspoon salt. Blend for 20-30 seconds until the mixture is completely smooth.
- Cook the sauce: Pour the blended sauce back into the saucepan and bring it to a boil over medium heat. Then reduce to medium-low and let it simmer gently for 10 minutes to thicken and deepen the flavors.
- Combine chicken with sauce: Stir the 3 cups of shredded chicken into the simmering sauce and mix well to ensure the chicken is thoroughly coated in the spicy chipotle tomato sauce. Heat through for a couple more minutes if needed.
- Build the tostadas: On each baked tortilla, spread about ¼ cup of refried beans evenly over the surface. Top with approximately ½ cup of the shredded chicken tinga mixture. Add a layer of ¼ cup shredded iceberg lettuce, 2-3 slices of avocado, 2 tablespoons of diced fresh tomatoes, and finish with 1 tablespoon of crumbled Cotija cheese.
- Serve and enjoy: Repeat this assembly process with the remaining tortillas and toppings. Serve the Chicken Tinga Tostadas fresh and enjoy the delicious contrast between crunchy shells and savory, creamy toppings.
Notes
- You can use pinto or black beans for the refried beans according to your preference.
- If you prefer less spice, use only 1 chipotle pepper, or more for extra heat.
- For added freshness, garnish with chopped cilantro or a squeeze of extra lime before serving.
- Store any leftover chicken tinga separately in an airtight container in the refrigerator for up to 3 days.
- Rebake the tostada shells briefly to regain crunch if they soften after storing.
