Chicken Tinga Tostadas
Spicy, smoky chicken tinga piled onto crispy tostadas and topped with cool avocado and sour cream—ready in under 30 minutes.
Equipment
Ingredients
Main
chicken breast (cooked)
500 g
chipotle peppers in adobo sauce
3 pcs
tomatoes (diced)
400 g
onion (diced)
1 pcs
garlic cloves (minced)
3 pcs
olive oil
15 ml
corn tortillas (toasted)
8 pcs
avocado (sliced)
2 pcs
sour cream
120 ml
fresh cilantro (chopped)
15 g
lime (juiced)
1 pcs
Instructions
Prepare ingredients
Dice onion and tomatoes, mince garlic, and shred cooked chicken.
Sauté aromatics
Heat oil in a pan and sauté onion and garlic until fragrant.
Make chicken tinga
Add tomatoes, chipotles, and shredded chicken; simmer until thickened.
Toast tortillas
Lightly toast corn tortillas until crispy.
Assemble tostadas
Top each tostada with tinga, avocado, sour cream, cilantro, and a squeeze of lime.
Original recipe
Storage
Store tinga and tostadas separately to keep shells crisp
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