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James Andrew

High Protein Chicken Tinga Tostadas

Print Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Tinga:
  • 500 g about 1 lb boneless chicken breasts or thighs
  • 2 tablespoons cooking oil
  • 1 medium onion thinly sliced
  • 3 garlic cloves minced
  • 3 medium tomatoes finely chopped (or 1 cup crushed tomatoes)
  • 2 –3 chipotle peppers in adobo sauce chopped
  • 2 tablespoons adobo sauce from the chipotle can
  • 1 teaspoon paprika optional but recommended
  • 1 teaspoon cumin powder
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon dried oregano
  • ½ cup chicken broth or water
For the Tostadas & Toppings:
  • 6 –8 tostada shells store-bought or homemade
  • 1 avocado sliced
  • ½ cup Mexican crema or sour cream
  • ½ cup crumbled queso fresco or feta cheese
  • Pickled red onions or thinly sliced onions
  • Fresh cilantro optional
  • Lime wedges

Equipment

  • Large skillet or frying pan
  • Medium saucepan (if boiling chicken separately)
  • Wooden spoon or spatula
  • Knife and cutting board
  • Forks (for shredding chicken)
  • Measuring spoons
  • Serving plates
  • Blender (for smoother sauce)
  • Instant Pot or pressure cooker (for faster chicken cooking)

Method
 

Step 1: Cook the Chicken
  1. If using raw chicken:
  2. Place chicken in a saucepan with water and a pinch of salt.
  3. Bring to a gentle boil, then simmer for 12–15 minutes until fully cooked.
  4. Remove and allow to cool slightly.
  5. Shred using two forks.
  6. Alternative methods:
  7. Instant Pot: Pressure cook for 10 minutes with natural release.
  8. Leftover chicken: Simply shred and skip cooking.
Step 2: Prepare the Sauce Base
  1. Heat oil in a large skillet over medium heat.
  2. Add sliced onions and cook until soft and translucent.
  3. Stir in garlic and cook briefly (about 30 seconds).
  4. Properly softened onions ensure balanced flavor.
Step 3: Build the Tinga Sauce
  1. Add chopped tomatoes and cook until they break down.
  2. Stir in chipotle peppers, adobo sauce, cumin, paprika, oregano, salt, and pepper.
  3. Mix thoroughly.
  4. For smoother sauce, blend mixture before returning to skillet.
Step 4: Simmer the Chicken
  1. Add shredded chicken to the sauce.
  2. Pour in broth or water.
  3. Simmer gently for 8–10 minutes.
  4. The chicken absorbs smoky flavors during this stage.
Step 5: Prepare Tostadas
  1. If using store-bought shells, no preparation needed.
  2. For homemade tostadas:
  3. Heat oil in skillet.
  4. Fry tortillas briefly until crisp.
  5. Drain on paper towel.
Step 6: Assemble
  1. Spoon warm chicken tinga onto tostadas.
  2. Add crema, avocado, cheese, onions, cilantro.
  3. Finish with lime squeeze.
  4. Serve immediately.

Notes

Nutritional Facts & Total Calories

Approximate per serving (2 tostadas):
  • Calories: ~420–480 kcal
  • Protein: High (25–30 g)
  • Carbohydrates: Moderate
  • Fat: Moderate
Values vary based on toppings and chicken cut.