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Tostadas de Tinga

Tostadas de Tinga

Tostadas de Tinga are a classic Mexican dish featuring crispy tortillas topped with tinga—a flavorful stew made with shredded chicken or pork cooked in a chipotle-tomato sauce.

Texture-wise, Tostadas de Tinga provide a contrast between the crispy tortilla base and the tender, savory tinga topping. The tortillas are fried until crispy and act as a sturdy base for the toppings.

Tinga is typically prepared by simmering shredded chicken or pork in a sauce made from tomatoes, onions, garlic, chipotle peppers in adobo sauce, and various spices. This results in a savory, slightly smoky, and mildly spicy stew.

Once the tinga is ready, it is generously spooned onto the crispy tortillas. Toppings can vary but often include shredded lettuce or cabbage for crunch, sliced radishes or avocado for freshness, crumbled cheese such as queso fresco or cotija, and a squeeze of lime for added zest.

Tostadas de Tinga are usually served as an appetizer or main dish, allowing the combination of textures and flavors to shine. The crispy tortilla base holds the savory tinga along with the variety of toppings, providing a delightful experience of crunchiness, tenderness, and bold flavors in every bite.

Key Takeaways

  • For Whom: Perfect for spice enthusiasts and those who appreciate the depth of Mexican cuisine.
  • Estimated Duration: Ready in approximately 30 minutes, a flavorful meal without the fuss.
  • Nutrition Facts: A protein-packed dish with a spicy kick and a medley of fresh toppings.

About This Recipe

Tostadas de Tinga showcase the bold and smoky flavors of chipotle peppers combined with tender shredded chicken. Topped with crisp veggies and creamy avocado, these tostadas are a sensory explosion.

Equipment Required

  1. Skillet
  2. Mixing bowls
  3. Tongs


For the Tinga:

  • 1 lb boneless, skinless chicken breasts
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Cooking oil for sautéing

For the Tostadas:

  • Corn tostadas
  • Refried beans
  • Shredded lettuce
  • Diced tomatoes
  • Sliced radishes
  • Avocado slices
  • Queso fresco (Mexican crumbly cheese)
  • Fresh cilantro, chopped



  1. Season chicken breasts with salt, pepper, oregano, and cumin.
  2. In a skillet, sauté sliced onions until translucent.
  3. Add minced garlic, chipotle peppers, tomato sauce, and cook until flavors meld.
  4. Add seasoned chicken breasts and simmer until fully cooked. Shred the chicken in the sauce.


  1. Preheat oven to 375°F (190°C).
  2. Place corn tostadas on a baking sheet and warm in the oven for 5 minutes.
  3. Spread a layer of refried beans on each tostada.
  4. Top with tinga chicken, lettuce, tomatoes, radishes, avocado slices, queso fresco, and cilantro.

Side Dishes

  • Mexican rice
  • Black beans

Storage Options

Store tinga chicken and tostada toppings separately. Assemble just before serving to maintain the tostadas’ crispiness.

Ingredient Substitutes

  • Chicken: Swap for shredded beef or pork.
  • Cheese: Cotija or cheddar can replace queso fresco.

Alternatives to This Meal

For a vegetarian twist, replace the chicken with sautéed mushrooms and zucchini in tinga sauce.


Tostadas de Tinga are a flavor-packed journey through the vibrant streets of Mexico. From the smoky tinga to the crisp tostadas and fresh toppings, each bite is a celebration of the rich and diverse culinary tapestry of Mexican cuisine. ¡Buen provecho!