That’s it, my friends. I hope you enjoy this chicken tinga tostadas recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! It means Chicken Tinga Tostadas! Come on over, we made a lot. Tostadas are a comforting and convenient meal to enjoy on weeknights when you don’t want a lot of fuss, and they always hit the spot. Patty’s eyes light up every time I mention tostadas, so we make them quite often. These tinga tostadas are loaded with lots of spicy, smoky chipotle flavor with the chicken draped over a layer of thick refried beans, then loaded up with your favorite toppings. You can’t miss with this dish. The great thing about chicken tinga is that you can make a large batch and freeze the leftovers to enjoy later. I do this in small portions for quick and easy lunches, perfect for tacos and tostadas. I hope you love this recipe as much as we do! It’s definitely one of Patty’s favorites. Let’s talk about how to make chicken tinga tostadas, shall we?
FOR THE CHICKEN TINGA Vegetable Oil. For the pan. Vegetables. Onion, jalapeno peppers, garlic. Chicken. I’m using chicken thighs, though you can use chicken breast, or a mix. Tomato Sauce. Chipotles in Adobo. Seasonings. Mexican oregano, cumin, salt and black pepper. FOR THE TOSTADAS Tostada Shells. Refried Beans. Canned is good, or use my easy refried beans recipe. Your Favorite Toppings. I’m using jalapeno slices fresh chopped cilantro chopped tomato, chili flakes, hot sauce, and avocado crema. Use your favorites!
Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant. Sear the Chicken. Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each. Stir in the seasonings. If you’d like to thin your tinga sauce, swirl in a bit of water or chicken broth. Shred the Chicken. Remove the chicken and shred it with a couple of forks. Return the chicken to the pan and simmer in the sauce another 5 minutes. Refried Beans. Spread warmed refried beans over them. Chicken and Toppings. Spoon chicken tinga onto the tortillas, then top with your favorite toppings. Enjoy! Boom! Done! Your tostadas de tinga are ready to serve. Don’t you want to just dig in? We love tostadas in our home. They’re always on the menu. You can also freeze it for 2-3 months. It freezes perfectly, and I do this all the time. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
