Mini Chicken Tinga Tostadas
Crispy corn rounds topped with chipotle-braised chicken, crema, and fresh garnishes
- 1 lbchicken thighs(boneless, skinless)
- 1 canchipotle peppers in adobo(2 peppers + 2 tbsp sauce)
- 14 ozcrushed tomatoes
- 1yellow onion(sliced)
- 3 clovesgarlic(minced)
- 1 tspdried oregano(Mexican oregano preferred)
- 1 tspkosher salt
- 24mini tostada rounds(or tortilla chips)
- 0.5 cupMexican crema(or sour cream)
- pickled red onions(for garnish)
- fresh cilantro(for garnish)
Tinga can be made 3 days ahead and refrigerated, or frozen up to 2 months. Reheat gently before assembling. Assemble tostadas just before serving to keep them crispy.
- 1In large skillet, sauté onion in oil until softened, about 5 minutes
- 2Add garlic and cook 1 minute until fragrant
- 3Add tomatoes, chipotles, adobo sauce, oregano, and salt
- 4Nestle chicken thighs into sauce
- 5Bring to simmer, cover, and cook 25-30 minutes until chicken is tender
- 6Remove chicken and shred with two forks
- 7Return shredded chicken to sauce and simmer uncovered until thickened, about 10 minutes
- 8Spoon tinga onto tostada rounds
- 9Drizzle with crema and top with pickled onions and cilantro
Chicken thighs stay more moist than breasts for braising. The chipotles in adobo are very spicy - start with less and add more to taste. Shred chicken while warm for best texture. Quick-pickled red onions add essential brightness.
Tinga originated in Puebla, Mexico, where it's traditionally made for celebrations and festivals. The dish showcases the chipotle pepper - a smoked, dried jalapeño that defines Mexican cuisine. Chicken tinga is among Mexico's most popular home-cooked dishes, perfect for feeding crowds.