Tostadas de Tinga

Nutrition · per serving

Steps

1. 1

   Prep everything first for fast cooking: thinly slice the onion, mince the garlic, chop the tomato, mince the chipotles, slice the avocado, crumble the Cotija, and cut the lime into wedges. Pat the chicken dry and season it with a little of the salt and pepper.

   120 g white onion, thinly sliced2 garlic cloves, minced180 g ripe tomato, chopped20 g chipotle chiles in adobo, minced100 g avocado, sliced25 g Cotija cheese, crumbled1 lime, cut into wedges250 g boneless skinless chicken breast4 g fine salt1 g black pepper
2. 2

   Heat a medium skillet over medium heat with 10 ml neutral oil. Add the chicken breast and cook for 4-5 minutes per side until just cooked through and the thickest part reaches 74°C. Transfer to a plate and rest for 3 minutes so the juices stay in the meat, then shred finely with two forks.

   10 ml neutral oil250 g boneless skinless chicken breast
3. 3

   In the same skillet, add the sliced onion and cook over medium heat for 3-4 minutes until softened and lightly golden. Stir in the garlic, chopped tomato, minced chipotles, adobo sauce, oregano, cumin, remaining salt, and pepper. Cook for 3-4 minutes, stirring, until the tomato breaks down and the mixture smells sweet, smoky, and concentrated.

   120 g white onion, thinly sliced2 garlic cloves, minced180 g ripe tomato, chopped20 g chipotle chiles in adobo, minced15 g adobo sauce from the chipotles1 g dried oregano1 g ground cumin4 g fine salt1 g black pepper
4. 4

   Return the shredded chicken to the skillet and add the water. Simmer for 4-5 minutes, stirring occasionally, until the chicken is well coated and the sauce is moist but not watery. The tinga should mound easily on a tostada without running off.

   250 g boneless skinless chicken breast120 ml water
5. 5

   While the tinga simmers, make quick tostadas. Heat a second skillet over medium-high heat with 15 ml neutral oil. Toast the corn tortillas for 1-2 minutes per side, pressing lightly, until crisp and lightly blistered. They should be rigid enough to hold toppings. Alternatively, bake them briefly if preferred.

   15 ml neutral oil4 small corn tortillas
6. 6

   Assemble the tostadas: divide the chicken tinga over the crisp tortillas, then top with sliced avocado, small spoonfuls or drizzles of crema, Cotija, and cilantro. Serve immediately with lime wedges for squeezing over the top.

   4 small corn tortillas100 g avocado, sliced40 g Mexican crema25 g Cotija cheese, crumbled5 g fresh cilantro leaves1 lime, cut into wedges

Origin & History

Tinga is a classic dish from Puebla, where shredded meat is simmered with tomato, onion, and smoky chipotle chiles. Serving it on crisp tostadas is a beloved antojito style found across Mexico, especially for casual family meals and street-food-inspired gatherings.