Tostadas de Tinga: A Taste of Mexico in Every Bite

Tostadas de Tinga Recipe are a Mexican classic that combines crispy fried tortillas, flavorful tinga sauce, and a variety of delicious toppings. This dish is perfect for a quick and easy weeknight meal or a festive gathering with friends and family.

What is Tinga?

The star of the show, tinga, is a shredded chicken dish originating from the state of Puebla in central Mexico. It’s traditionally made with chipotle peppers in adobo sauce, tomatoes, onions, garlic, and spices. The chipotles add a smoky heat to the sauce, while the tomatoes provide sweetness and the onions and garlic add depth of flavor.


  • For the Tinga:
    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 jalapeño pepper, seeded and chopped (optional)
    • 1 (28-ounce) can diced tomatoes, undrained
    • 2 chipotles in adobo sauce, chopped
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon salt, or to taste
    • 2 cups shredded cooked chicken
  • For the Tostadas:
    • 8 corn tortillas
    • Oil for frying
    • Refried beans (optional)
    • Shredded lettuce
    • Cotija cheese
    • Chopped white onion
    • Sour cream
    • Avocado slices
    • Cilantro, chopped


  1. Make the Tinga:
    • Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and jalapeño (if using) and cook for another minute.
    • Stir in the diced tomatoes, chipotles in adobo, oregano, cumin, and salt. Bring to a simmer and cook for 10 minutes, or until the sauce is thickened.
    • Add the shredded chicken and cook until heated through.
  2. Make the Tostadas:
    • Heat the oil in a large frying pan over medium heat. Fry the tortillas one at a time, until golden brown and crispy. Drain on paper towels.
    • Spread a thin layer of refried beans on each tostada, if desired. Top with the chicken tinga.
    • Add your favorite toppings, such as shredded lettuce, Cotija cheese, chopped white onion, sour cream, avocado slices, and cilantro.


  • You can use store-bought shredded chicken or rotisserie chicken to make this recipe even easier.
  • If you don’t have chipotles in adobo sauce, you can substitute with 1 teaspoon of smoked paprika.
  • For a spicier tinga, add an extra chipotle in adobo sauce or a pinch of cayenne pepper.
  • Tostadas de Tinga are best served immediately, but they can be kept warm in a 200°F oven for up to 30 minutes.


  • Tostadas de Pollo: Use shredded chicken instead of the chipotle chicken.
  • Tostadas de Camarón: Use shredded shrimp instead of the chipotle chicken.
  • Tostadas Vegetarianas: Use shredded mushrooms or black beans instead of the chipotle chicken.

No matter how you choose to make them, tostadas de tinga are sure to be a hit with everyone at the table. So grab your favorite toppings and get ready to enjoy a delicious and authentic Mexican meal!

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