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Chicken Tinga Tostadas with Pickled Onions

Two crispy Chicken Tinga Tostadas topped with shredded chicken, crema, and bright pink pickled onions.
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Make flavorful Chicken Tinga, shredded chicken simmered in a smoky chipotle-tomato sauce, served on crispy tostada shells and topped with quick homemade pickled red onions.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 4 cups water or chicken broth
  • 1/2 white onion, quartered
  • 2 cloves garlic
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 white onion, thinly sliced (for tinga)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2-3 chipotle peppers in adobo sauce, minced (adjust to heat preference)
  • 1 tablespoon adobo sauce from the can
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/2 cup reserved chicken cooking liquid
  • 12 corn tostada shells
  • For Pickled Onions: 1 large red onion, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 cup hot water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • For Serving: Cotija cheese, crumbled; Mexican crema or sour cream; sliced avocado; fresh cilantro, chopped

Instructions

  1. Place chicken breasts, water or broth, 1/2 onion, 2 cloves garlic, bay leaf, and salt in a pot. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15-20 minutes.
  2. Remove chicken and set aside to cool slightly. Strain and reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks.
  3. Prepare the pickled onions: Place sliced red onion in a heat-safe jar. In a separate bowl, whisk together hot water, vinegar, salt, and sugar until dissolved. Pour the liquid over the onions, ensuring they are submerged. Let sit for at least 30 minutes while you prepare the tinga.
  4. Heat olive oil in a large skillet over medium heat. Add the sliced onion for the tinga and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the diced tomatoes, minced chipotle peppers, adobo sauce, oregano, and cumin. Cook for 5 minutes, stirring occasionally.
  6. Add the shredded chicken and the reserved 1/2 cup cooking liquid to the skillet. Stir to coat the chicken completely with the sauce. Simmer for 10 minutes, allowing the sauce to thicken slightly. Remove the bay leaf if you used one in the initial cooking.
  7. Assemble the tostadas: Place a crispy tostada shell on a plate. Spread a layer of the chicken tinga mixture over the shell.
  8. Top with desired garnishes: a drizzle of crema, crumbled cotija cheese, sliced avocado, and chopped cilantro. Serve immediately with the drained pickled red onions on top or alongside.

Notes

  • For a smoother sauce, you can blend the tomato, chipotle, and spices mixture before adding the shredded chicken.
  • If you prefer a less spicy tinga, start with one chipotle pepper and add more adobo sauce for flavor without excessive heat.
  • To make tostada shells crispy if they are stale, bake them briefly at 350 degrees Fahrenheit until crisp.

Nutrition

Find it online: https://recipesfleet.com/chicken-tinga-tostadas-with-pickled-onions/