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!
2chipotle peppers in adobe sauce- or about 1/4 cup
1teaspoonground cumin
1teaspoononion powder
kosher salt and freshly ground black pepper- to taste
4cupscooked and shredded chicken breasts
16tostadas
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.
Notes
*I recommend making a batch of my homemade refried beans ahead of time. These are so good on almost anything Tex-Mex!Have you tried my Crunchy Shrimp Tostadas? They are SO delicious too!