Chicken Tinga Tostadas – Crispy Tortillas With Smoky Tomato Sauce

Chicken tinga tostadas hit that perfect spot between comfort food and fresh, bright flavors. You get a smoky, slightly spicy tomato sauce wrapped around tender shredded chicken, piled onto crackly tostadas with cool toppings. It’s the kind of meal that feels fun to assemble at the table.

And it comes together fast, especially if you use rotisserie chicken. Make it for a weeknight, or set it out for a casual get-together and let everyone build their own.

Print Recipe

Chicken Tinga Tostadas – Crispy Tortillas With Smoky Tomato Sauce

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 4 servings

Ingredients

• Cooked, shredded chicken: about 3 cups (rotisserie works great)
• Olive oil or neutral oil: 2 tablespoons
• White or yellow onion: 1 large, thinly sliced
• Garlic: 3–4 cloves, minced
• Tomatoes: 4 medium ripe tomatoes, chopped (or 1 can 14.5 oz diced tomatoes)
• Chipotle peppers in adobo: 1–2 peppers, plus 1–2 teaspoons adobo sauce (adjust to taste)
• Chicken broth: 1/2 to 3/4 cup
• Dried oregano: 1 teaspoon
• Ground cumin: 1/2 teaspoon
• Bay leaf: 1 (optional)
• Kosher salt and black pepper: to taste
• Tostada shells: 8–12 (store-bought or homemade)
• Toppings: shredded lettuce or cabbage, sliced radishes, diced avocado, crumbled queso fresco or cotija, Mexican crema or sour cream, lime wedges, chopped cilantro

Instructions

• Sweat the aromatics: Heat oil in a large skillet over medium. Add sliced onion with a pinch of salt and cook until soft and lightly golden, 6–8 minutes.Stir in garlic and cook 30 seconds.
• Build the sauce: Add tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and a few grinds of pepper. Cook, stirring, until tomatoes break down and get jammy, 6–8 minutes.
• Blend (optional but recommended): For a smoother tinga, transfer the tomato-onion mixture to a blender with 1/2 cup broth. Blend until smooth.Return to the skillet. If you prefer rustic, skip blending and just add broth to the pan.
• Simmer and season: Add the bay leaf (if using). Simmer 5 minutes, adjusting thickness with more broth as needed.Taste and season with salt and more chipotle/adobo for heat.
• Add the chicken: Stir in shredded chicken and simmer 3–5 minutes, until hot and saucy but not soupy. Remove the bay leaf. The mixture should cling to the chicken.
• Warm the tostadas: If using store-bought shells, warm them in a 350°F (175°C) oven for 3–5 minutes to re-crisp.For homemade, lightly brush corn tortillas with oil and bake at 400°F (200°C) until crisp, 6–10 minutes, flipping once.
• Assemble: Spread a thin layer of crema on each tostada if you like, then add a generous scoop of chicken tinga. Top with lettuce or cabbage, radishes, avocado, queso, cilantro, and a squeeze of lime.
• Serve immediately: Tostadas are best eaten right away so the shells stay crisp.

What Makes This Special

Chicken tinga is all about the sauce: tomatoes, onions, garlic, and smoky chipotle chiles in adobo. The flavor is bold but balanced, with a touch of sweetness and heat.

Crisp tostadas add crunch to every bite, while creamy toppings cool things down.

It’s versatile, budget-friendly, and easy to scale up for a crowd. Plus, the tinga reheats well, so leftovers are never a problem.

What You’ll Need

• Cooked, shredded chicken: about 3 cups (rotisserie works great)
• Olive oil or neutral oil: 2 tablespoons
• White or yellow onion: 1 large, thinly sliced
• Garlic: 3–4 cloves, minced
• Tomatoes: 4 medium ripe tomatoes, chopped (or 1 can 14.5 oz diced tomatoes)
• Chipotle peppers in adobo: 1–2 peppers, plus 1–2 teaspoons adobo sauce (adjust to taste)
• Chicken broth: 1/2 to 3/4 cup
• Dried oregano: 1 teaspoon
• Ground cumin: 1/2 teaspoon
• Bay leaf: 1 (optional)
• Kosher salt and black pepper: to taste
• Tostada shells: 8–12 (store-bought or homemade)
• Toppings: shredded lettuce or cabbage, sliced radishes, diced avocado, crumbled queso fresco or cotija, Mexican crema or sour cream, lime wedges, chopped cilantro

Instructions

1. Sweat the aromatics: Heat oil in a large skillet over medium. Add sliced onion with a pinch of salt and cook until soft and lightly golden, 6–8 minutes.

   Stir in garlic and cook 30 seconds.

2. Build the sauce: Add tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and a few grinds of pepper. Cook, stirring, until tomatoes break down and get jammy, 6–8 minutes.
3. Blend (optional but recommended): For a smoother tinga, transfer the tomato-onion mixture to a blender with 1/2 cup broth. Blend until smooth.

   Return to the skillet. If you prefer rustic, skip blending and just add broth to the pan.

4. Simmer and season: Add the bay leaf (if using). Simmer 5 minutes, adjusting thickness with more broth as needed.

   Taste and season with salt and more chipotle/adobo for heat.

5. Add the chicken: Stir in shredded chicken and simmer 3–5 minutes, until hot and saucy but not soupy. Remove the bay leaf. The mixture should cling to the chicken.
6. Warm the tostadas: If using store-bought shells, warm them in a 350°F (175°C) oven for 3–5 minutes to re-crisp.

   For homemade, lightly brush corn tortillas with oil and bake at 400°F (200°C) until crisp, 6–10 minutes, flipping once.

7. Assemble: Spread a thin layer of crema on each tostada if you like, then add a generous scoop of chicken tinga. Top with lettuce or cabbage, radishes, avocado, queso, cilantro, and a squeeze of lime.
8. Serve immediately: Tostadas are best eaten right away so the shells stay crisp.

Storage Instructions

Store the chicken tinga separately from tostada shells and toppings. Keep tinga in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Reheat gently on the stovetop with a splash of broth.

Tostada shells keep at room temperature in a sealed bag for about a week. Prep toppings fresh for best texture.

Benefits of This Recipe

• Fast and flexible: Rotisserie chicken shortens cook time without sacrificing flavor.
• Balanced flavors: Smoky, tangy, and slightly spicy—with bright, fresh toppings.
• Make-ahead friendly: Tinga tastes even better the next day.
• Customizable heat: Add more or less chipotle to match your crowd.

Common Mistakes to Avoid

• Over-saucing the tostadas: Too much liquid will make them soggy fast.
• Skipping the re-crisp: Store-bought shells can soften; a quick oven warm-up brings back crunch.
• Under-seasoning: Taste the sauce before adding chicken and again after. Salt and acidity are key.
• Overcooking the chicken: Since it’s already cooked, you only need to heat it through in the sauce.

Recipe Variations

• Pulled pork tinga: Swap chicken for leftover carnitas or shredded pork shoulder.
• Vegetarian twist: Use shredded jackfruit, roasted mushrooms, or sautéed zucchini and beans.
• Extra smoky: Add a pinch of smoked paprika or char the tomatoes and onions before blending.
• Cheesy bake: Layer tinga and cheese in a baking dish and broil until bubbly, then spoon onto tostadas.
• Low-heat version: Use just the adobo sauce without the pepper for gentle smokiness.

FAQ

How spicy is chicken tinga?

It’s medium by default.

Using one chipotle and a little adobo gives warmth without overpowering heat. Add more chipotle if you like it spicier.

Can I make the sauce ahead?

Yes. Make the sauce up to 3 days in advance, refrigerate, and reheat with the chicken when ready to serve.

What’s the best cheese for topping?

Queso fresco or cotija are classic.

If you prefer melty, try Oaxaca or Monterey Jack on the warm tinga before assembling.

Do I need a blender?

No. Blending gives a smooth, restaurant-style sauce, but a chunky, rustic version tastes great too. Just simmer longer to thicken.

Can I use chicken thighs?

Absolutely.

Poach or roast boneless thighs, shred, and proceed. Thighs stay juicy and hold up well in the sauce.

In Conclusion

Chicken Tinga Tostadas deliver big flavor with minimal fuss. You get crispy shells, saucy chicken, and fresh toppings that make every bite pop.

Keep the components on hand, and you can have a satisfying meal on the table in under 30 minutes. Once you try it, it’ll become a regular in your rotation.