Description
A quick and easy recipe featuring smoky, tender chicken tinga served on crisp corn tostadas topped with zesty quick pickled onions for a flavorful and satisfying meal.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 tablespoon olive oil (for sautéing)
- 1 medium white onion, thinly sliced
- 3 cloves garlic, minced
- 1 (7 oz / 200 g) can chipotle peppers in adobo sauce (use 1–2 peppers for moderate heat)
- 1 (14 oz / 400 g) can diced tomatoes
- 1 teaspoon dried oregano (Mexican oregano if possible)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup chicken broth or water
- 1 medium red onion, thinly sliced
- 1/2 cup white vinegar (or apple cider vinegar for milder tang)
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns (optional)
- 1 small dried chili or pinch of red pepper flakes (optional)
- 6–8 corn tostada shells (store-bought or homemade)
- 1 cup shredded lettuce or cabbage
- 1 cup crumbled queso fresco or cotija cheese (optional)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Prepare the Quick Pickled Onions: In a small bowl or jar, combine vinegar, water, sugar, salt, peppercorns, and chili flakes if using. Stir until sugar and salt dissolve. Add thinly sliced red onions, pressing them down to submerge. Let sit at room temperature for at least 20 minutes.
- Sauté Aromatics: Heat olive oil in a medium saucepan over medium heat. Add sliced white onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add Chipotle and Tomatoes: Remove 1-2 chipotle peppers from adobo sauce and finely chop. Add to pan along with canned diced tomatoes, oregano, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Cook the Chicken: Nestle chicken breasts into the sauce. Pour in chicken broth or water. Bring to a gentle simmer, cover, and cook for 20-25 minutes until chicken is cooked through (internal temperature 165°F). Occasionally spoon sauce over chicken.
- Shred the Chicken: Remove chicken breasts and shred with two forks. Return shredded chicken to pan and stir to coat with sauce. Simmer uncovered for 5 more minutes to let flavors meld and sauce thicken slightly.
- Assemble the Tostadas: Lay out tostada shells. Top each with shredded lettuce or cabbage, a generous scoop of chicken tinga, some quick pickled onions, crumbled queso fresco, and fresh cilantro. Serve with lime wedges.
- Enjoy Immediately: Serve tostadas right away for best crunch and flavor.
Notes
For extra smooth sauce, blend chipotle-tomato mixture before adding chicken. Add more broth if sauce is too thick. Rotisserie chicken can be used as a shortcut. Warm tostadas in 375°F oven for 5 minutes for extra crunch. Use chicken thighs for richer flavor, adjusting cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 350
- Fat: 12
- Carbohydrates: 18
- Protein: 35
Keywords: chicken tinga, tostadas, pickled onions, chipotle, Mexican recipe, quick dinner, easy recipe, smoky chicken