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Chicken Tinga Tostadas

Chicken Tinga Tostadas

Serves: 4 Prep: 15 mins Cook: 30 mins Total: 45 mins

Smoky shredded chicken cooked in a rich tomato and chipotle sauce, served on crisp tostadas and topped with fresh, crunchy garnishes. A bold Mexican classic with serious flavour.



 

Ingredients

For the Chicken Tinga

  • 2 chicken breasts or thighs
  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 400g chopped tomatoes
  • 2 chipotle chillies in adobo, finely chopped (plus sauce)
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and black pepper, to taste

To Serve

  • Tostada shells
  • Shredded lettuce
  • Crumbled feta or queso fresco
  • Sliced avocado
  • Fresh coriander
  • Lime wedges

Instructions

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  1. Step 1

    Cooking Instructions

Cook & Shred the Chicken

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  1. Step 2

    Place the chicken in a pan of lightly salted water.

  2. Step 3

    Simmer for 15–20 minutes until cooked through.

  3. Step 4

    Remove, shred with two forks, and set aside.

Make the Tinga Sauce

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  1. Step 5

    Heat the oil in a pan over medium heat.

  2. Step 6

    Add the onion and cook until soft and lightly caramelised.

  3. Step 7

    Stir in the garlic and cook briefly.

Build the Flavour

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  1. Step 8

    Add the chopped tomatoes, chipotle chillies with adobo sauce, cumin, and oregano.

  2. Step 9

    Simmer for 10–15 minutes until thickened and smoky.

Combine

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  1. Step 10

    Stir the shredded chicken into the sauce and cook for 5 minutes until well coated.

  2. Step 11

    Season to taste.

Assemble the Tostadas

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  1. Step 12

    Spoon the chicken tinga onto the tostada shells.

  2. Step 13

    Top with lettuce, cheese, avocado, coriander, and a squeeze of lime.

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