Tinga Tostadas
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These Tinga Tostadas are an easy weeknight dinner that include rotisserie chicken and a slightly spicy sauce, served over baked tostadas with refried beans and toppings. Make these for your family and they’ll be coming back for seconds!
For other Tex-Mex recipes, try my Grilled Shrimp Tocos, Chipotle Chicken Fajita Bowls, Southern Chicken and Rice Recipe and the best Creamy Jalapeño Chicken!
Chicken Tinga
Sometimes the simplest recipes are the most delicious. Case in point – THIS easy Tinga Recipe! If you use rotisserie chicken and canned refried beans, you can easily have this meal on your table in 30-45 minutes. PLUS, there will probably be leftovers!
If you want to prep this ahead of time, that’s easy to do too. Make up the sauce and the refried beans over the weekend and then just store it in the refrigerator. You can make this into tostadas, tacos, burritos, or even rice/quinoa bowls.
What is Tinga?
Chicken Tinga is a Mexican dish made with shredded chicken in a savory sauce made from tomatoes, chilis in adobo, and chopped onions. It is often served on a tostada and accompanied by a layer of creamy refried beans. It can be topped with avocado slices, crumbled cheese, pico de Gallo, and any salsa.
Ingredients Used:
- Chicken – I used a large rotisserie chicken for this recipe. You could also make your own chicken. I recommend baking it low and slow in the oven with seasonings (like salt, pepper, cumin, etc.).
- Onion & Garlic
- Tomatoes – I used a combo of fresh cherry tomatoes and canned tomatoes. You can use one or the other, or both like I did.
- Adobe Peppers – I used two adobe peppers with a bit of sauce. Feel free to use more for extra spice!
- Seasonings – I used ground cumin, onion powder, kosher salt, and freshly ground black pepper.
- Tostadas – Using tostada shells is super easy. They’re delicious too!
- Toppings – You’ll want to use some refried beans (like a batch of my restaurant-style refried beans, cotija cheese, chopped cilantro and tomatoes, and some sliced avocado.
How to make Tinga Tostadas:
Step 1
Prep chicken. If using rotisserie chicken, shred the chicken. You can also make your own chicken by baking it (don’t forget to add seasonings first) at a low temp until done.
Step 2
Make sauce. In a sauce pan, saute the onions and tomatoes in a little bit of oil. When soft, add the garlic and seasonings (ground cumin, onion powder, salt, and pepper) and cook for another minute.
Step 3
Blend sauce. Add the sautéed mixture to a blender. Then add the adobe peppers and canned tomatoes, and blend until smooth.
Step 4
Add back to pan. Add the sauce back to the pot and cook on low for about 15 minutes. Then add the chicken and heat through.
Step 5
Bake tostadas. In a preheated 400 degree oven, bake the tostadas on a sheet pan (prepped with parchment paper) for about 8-10 minutes.
Step 6
Assemble. Immediately assemble tostadas – a thin layer of the refried beans, the chicken Tinga, and toppings, like crumbled cotija cheese, chopped tomatoes and cilantro, and sliced avocado.
I recommend making a batch of my homemade refried beans ahead of time. These are so good on almost anything Tex-Mex!
Step 7
Serve. Serve these tostadas with side dishes of your choice. See below for ideas!
What to serve with Tinga Tostadas:
Recipe Tips
- You’ll need 4-5 cups of shredded chicken for this recipe. You can take the short-cut and use rotisserie or make your own.
- This recipe makes a pretty large batch of Tinga. I normally like to make a pan of 8 tostadas and then use the leftovers for either tacos or burrito bowls.
- You can easily freeze the chicken Tinga for up to three months or so.
- The toppings are easily adjusted according to what you prefer. Use a variety of cheese or other additions – like corn, canned beans, or some pickled red onions.
Have you tried my Crunchy Shrimp Tostadas? They are SO delicious too!
xoxo ~Sue
Tinga Tostadas
Ingredients
- 1 Tablespoon olive oil
- 1 large onion – chopped
- 1 ½ cups tomatoes – I used cherry tomatoes
- 2 cloves garlic – minced
- 15 oz. fire-roasted diced tomatoes
- 2 chipotle peppers in adobe sauce – or about 1/4 cup
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- kosher salt and freshly ground black pepper – to taste
- 4 cups cooked and shredded chicken breasts
- 16 tostadas
- refried beans, Cotija cheese, pico de gallo – to serve
Instructions
- Prep chicken. If using rotisserie chicken, shred the chicken. You can also make your own chicken by baking it (don’t forget to add seasonings first) at a low temp until done.
- Make sauce. In a sauce pan, saute the onions and tomatoes in a little bit of oil. When soft, add the garlic and seasonings (ground cumin, onion powder, salt, and pepper) and cook for another minute.
- Blend sauce. Add the sautéed mixture to a blender. Then add the adobe peppers and canned tomatoes, and blend until smooth.
- Add back to pan. Add the sauce back to the pot and cook on low for about 15 minutes. Then add the chicken and heat through.
- Bake tostadas. In a preheated 400 degree oven, bake the tostadas on a sheet pan (prepped with parchment paper) for about 8-10 minutes.
- Assemble. Immediately assemble tostadas – a thin layer of the refried beans, the chicken Tinga, and toppings, like crumbled cotija cheese, chopped tomatoes and cilantro, and sliced avocado.
- Serve. Serve these tostadas with side dishes of your choice.
You’ve really got to try this recipe – especially with the refried beans – because it’s SO good! The shrimp tostadas are equally good. YUM! Making them again for guests next weekend. YUM!
I’m so happy to hear this, Jackie!
This was so easy to make especially using a rotisserie chicken. I love the spiciness the chipotle peppers add. This can be used in so many ways, on a tostada shell, dipped with chips or just as a protein with veggies or a salad. Yum!!!
I love the versatility too, Shari! Thanks for your feedback!
I love tapas and this recipe reminds me of that experience. Love it!