Chicken Tinga Tostadas

Ingredients

• For the Chicken Tinga:
• 2 cups shredded cooked chicken (rotisserie works great!) 🍗
• 2 tablespoons olive oil 🫒
• 0.5 small onion, sliced thin 🧅
• 2 cloves garlic, minced 🧄
• 3 Roma tomatoes, diced 🍅
• 1 tablespoon tomato paste 🍅
• 1-2 chipotle peppers in adobo, minced 🌶️
• 1 teaspoon smoked paprika ✨
• 1 teaspoon ground cumin 🌿
• 0.5 teaspoon dried oregano 🌿
• 0.5 teaspoon salt 🧂
• 0.25 teaspoon black pepper ⚫
• 0.5 cup chicken broth 🍲
• Juice of 1 lime 🍋
• For the Tostadas:
• 8 small corn tortillas 🌮
• 0.5 cup vegetable oil (for frying) 🛢️
• Toppings:
• 0.5 cup shredded lettuce 🥬
• 0.25 cup crumbled queso fresco 🧀
• 0.25 cup Mexican crema or sour cream 🥄
• 1 avocado, sliced 🥑
• Fresh cilantro, chopped 🌿
• Lime wedges for serving 🍋

Instructions

1. 1Prepare the Tinga
2. 21️⃣ Sauté the Onions & Garlic – Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and cook for another 30 seconds. 🧅🧄
3. 32️⃣ Simmer the Sauce – Stir in diced tomatoes, tomato paste, chipotle peppers, paprika, cumin, oregano, salt, and black pepper. Pour in chicken broth and simmer for 10 minutes, stirring occasionally. 🍅🔥
4. 43️⃣ Add the Chicken – Stir in the shredded chicken and lime juice, letting it soak up all the smoky, spicy flavors. Simmer for 5 minutes, then remove from heat. 🍗🌿
5. 5Crisp the Tostadas
6. 64️⃣ Fry the Tortillas – Heat vegetable oil in a pan over medium-high heat. Fry each corn tortilla for 30-40 seconds per side until golden and crispy. Drain on paper towels. 🌮🔥
7. 7Assemble & Serve
8. 85️⃣ Build the Tostadas – Spoon the chicken tinga onto each crispy tostada. Top with lettuce, queso fresco, crema, avocado slices, and fresh cilantro. 🍽️✨
9. 96️⃣ Final Touches – Serve with lime wedges for an extra zesty kick. Enjoy! 🍋🔥