Tinga Tostadas are a real treat and will have you making huge batches of Tinga de Pollo so you can whip up tingalicious meals for the rest of the week.
If you're new to this Tinga recipe be sure to add in the tomatillos as it makes a huge difference! Adding tomatillos gives it a vibrancy that you won't get from tomato-only Tinga.
How to make Tostadas de Tinga
If you scan the recipe box below and see some garnishes or fixings that you don't have on hand please don't let that discourage you! The Crema, Queso Fresco, and refried beans are all nice enhancements, but you could just as easily serve up Tinga on a Tostada and it's still going to be a satisfying meal.
Why? Because the Tinga is bursting with flavor and everything else is just a bonus.
There's one other optional step in this version that you can experiment with if you want. I've been brining chicken more often lately and I tried it with this batch of Tinga.
For Tinga de Pollo you'll need shredded chicken -- normally I just poach the chicken breasts but I decided to brine and bake for this batch. (You could also use rotisserie chicken if you want.)
A typical brining ratio is 1 cup salt per 1 gallon of water -- so in the above pic there are two chicken breasts resting in a quart of water that has 1/4 cup salt dissolved in it. Give the chicken 30 minutes in this brine and you'll be surprised how much flavor it can add to plain ol' chicken.
Once brined I put everything on a sheet pan and plopped it all in the oven.
Chicken breasts will usually need about 20 minutes in a 400F oven and that works out well because the tomatoes and tomatillos need roughly the same amount of time to roast. Once the chicken is about 160F or no longer pink on the inside you can take everything out.
As the chicken is roasting you can roughly chop half an onion and saute it in some oil over medium heat. We'll also add in four whole, peeled garlic cloves.
Once the onion starts to brown you can add this onion-garlic mixture to a blender along with the roasted tomatoes and tomatillos. What's a tomatillo?
We'll also add 3 chipotles in adobo. I usually scrape out the seeds from the chipotles. More info on working with chipotles in adobo.
Give it a whirl and take a taste! I'm always amazed how much flavor it has at this point -- you too?!
Using three chipotles will give it ample heat, but feel free to add more if you want a more fiery version.
Add the sauce back to the same pan that you used to cook the onion, along with:
1 teaspoon Mexican oregano
pinch of cumin (optional)
1/2 teaspoon salt
freshly cracked black pepper
1-2 tablespoons adobo sauce (optional)
Using adobo sauce from the can is a quick way to add some more heat but you can consider that optional.
Let simmer for a couple minutes and then add in the shredded chicken.
Hello Tinga de Pollo!
Give it a taste -- it should be loaded with flavor and proof that you don't need much else on the Tostadas to make them a success. But here's a good combo to try...
Add a super thin layer of refried beans to a warmed up tostada:
You can use store-bought tostadas or crisp up your own. More info on tostadas.
Give it a healthy layer of Tinga:
And top with Queso Fresco (or Cotija), chopped cilantro, and some Mexican Crema (or Chipotle Crema):
And serve them up with a final squeeze of lime.
Tingalicious?!
It's such a flavorbomb dish and the crunch of the tostadas seems to combine really well with the texture of the Tinga.
But don't forget that the final garnishes are all optional -- all you really need is Tinga on a warm Tostada to make some happy faces at the dinner table.
Okay let me know if you have any questions about these Tinga Tostadas. It's a great recipe to have in your arsenal and having leftover Tinga in the fridge means you're only a few minutes away from these beauties.
Buen Provecho.
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Tinga Tostadas
Ingredients
- 8-10 tostadas
- refried beans (optional)
- Queso Fresco, or Cotija cheese (optional)
- Mexican Crema (optional)
- freshly chopped cilantro (optional)
- lime wedges
- 1/4 cup salt (for the brining step)
For the Chicken Tinga:
- 2 chicken breasts
- 2 plum tomatoes
- 4-5 tomatillos
- 1/2 onion
- 4 garlic cloves
- 3 chipotles in adobo
- 1-2 tablespoons adobo sauce (optional)
- 1 teaspoon Mexican oregano
- dash of cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- olive oil
Instructions
- Keep in mind that you can cook the chicken any way you want or even use rotisserie chicken. For this batch I brined and baked two boneless chicken breasts. To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl. Dissolve the salt and add the chicken breasts, letting them brine in the fridge for 30 minutes or so. If the chicken breasts aren't fully submerged then add a bit more water. Once brined, pat dry the chicken breasts and add them to a baking sheet.
- Rinse and de-stem the tomatoes and tomatillos. Add them to the same baking sheet and bake everything at 400F for about 20 minutes or until the chicken is no longer pink inside (160F).
- Once the chicken has cooled a bit you can shred it with two forks and set aside until you need it.
- Meanwhile, roughly chop a half onion and saute in some oil over medium heat. Add four whole peeled garlic cloves and saute until the onion is starting to brown.
- Add the onion-garlic mixture to a blender along with 3 chipotles in adobo and the roasted tomatoes and tomatillos. I usually scrape out the seeds of the chipotles. Combine well and take a taste, adding more chipotles if you want more heat.
- Add the Tinga mixture back to the same pan you used to cook the onion. Add 1 teaspoon Mexican oregano, a pinch of cumin (optional), 1/2 teaspoon of salt, freshly cracked black pepper, and 1-2 tablespoons of adobo sauce (optional). Bring to a simmer and take a final taste for seasoning.
- Add the shredded chicken to the Tinga sauce and let simmer until everything is at a uniform temp.
- Warm up the tostadas -- I usually put them in the oven for 2-3 minutes.
- Add a thin layer of refried beans to each tostada along with a layer of Chicken Tinga. Optional garnishes include Queso Fresco cheese (or Cotija), Mexican Crema, freshly chopped cilantro, and a final squeeze of lime. Serve immediately.
- Store leftover Tinga in an airtight container in the fridge where it will keep for a few days.
Notes
Like these tostadas? Then try some with this Chicken Chile Verde:
Our latest recipe is a batch of this fiery Jalapeno Hummus:
Still hungry?!
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Travis
Love the recipe, great flavor and simple.
The website is a terrible experience on an Android device. Ads everywhere and you absolutely should have a "Jump to Recipe" button so the entire site doesn't have to load as you scroll. Please update as the recipe is great but is frustrating to access.
Patrick
Hey thanks much for your feedback Travis, I will add a Jump to Recipe button to my to-do list. Cheers.
Dawn Basler
I made this just yesterday and EVERY ONE in my household LOVED it!!! Which is crazy because they are picky around here. I appreciate that you had a link to explain things like the chipotle in abode sauce had no clue so thanks for that! Your awesome.
Patrick
Thanks much Dawn, so glad this one is a hit with the fam! Cheers.
Ruby
We loved the flavor of everything!! I’m not a good cook at all and this was so simple to follow that I will definitely make again.
Can I freeze the left over chicken with sauce?
Patrick
Thanks Ruby, I'm so glad this one was a hit for you! I haven't tried freezing the Tinga yet but it will definitely keep for a few days in the fridge. Cheers.
Diane
This was so good. We used beef as that is what we had. I loved the sauce. We will definitely be making it again.
Patrick
Thanks Diane, glad this one is a keeper for you. Cheers.
Joni
We loved this dish the first time. I'm making it again today. Whipped up your fast adobo sauce with chile de rojas and Chile de arbol (what I had on hand). Husband wants rice tonight so we'll try that instead of tortillas. Probably miss the crunch but the flavors are so amazing I think we'll be just fine! I love your recipes and your relaxed, improvisational style. Fun cooking!
Patrick
Thank much for your feedback Joni, I'm so glad this one was a hit with you guys! Cheers.
Elena
Mui Bueno! I made this on the fly as I had no tomatillos or fresh tomatoes. I used a can of fire roasted tomatoes in lieu of the missing ingredients. Followed everything else with regards to the sauce (4 chipotles, seeded and extra adobo). I like to poach the breasts; making a very flavorful stock that I use to clean out the cans and the processor. I simmer all that down to reduce it a bit while I'm shredding the chicken. I use a small amount of the stock to thin sour cream to the consistency of creme. Pile on some radish, avocado, creme, and cilantro ( had to use parma cheese ). They were a hit. Worked for me!
Patrick
Hey thanks much for your notes Elena, it's super helpful to hear your adjustments. Cheers.
Laura Bracken
Quick to make, easy to spice up or down, and a convenient way to use leftover chicken. This time, I did the brine and roast and am happy to find an alternative to poaching. We love it -- on tostadas with beans, on tostadas without beans, inside a tortilla with rice and beans. Great recipe!
Patrick
Thanks much for your feedback Laura! Good to know it's a hit with the fam 🙂
Ken Bewick
Another great dish. Thanks again for keeping my Mexican cuisine education going.
Patrick
Hey thanks much for the feedback Ken! Cheers.
Victoria
Outstanding recipe! My kids loved it and said it’s a keeper! First time using tomatillos and so happy I tried this recipe! Will be making again!
Patrick
Ahh awesome Victoria, so glad it was a hit with the fam! Cheers.
Christina
This looks delicious!! I live in Sonoma County (NorCal) and find it not so easy to find big beautiful tomatillos like those pictured in your photo. And finding organic would be nearly impossible...
Will definitely try this though!
Patrick
Thanks Christina!