Ingredients
- For the Chicken Tinga:
- 3 large chicken breasts (or equivalent chicken thighs)
- 6 oz smoked chicken sausage
- 1 white onion, chopped (or yellow onion)
- 3 cloves garlic, minced
- 15 oz can diced tomatoes (do not drain)
- 3 chipotles in adobo sauce, plus some of the sauce (add more for extra spice)
- 1/2 cup chicken broth
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 bay leaves
- For Serving:
- 8 corn tortillas (fried or baked)
- 1 cup refried beans
- Crumbled cotija or queso fresco
- Crema or sour cream
- Shredded lettuce
- Diced avocado
- Salsa or other favorite toppings
Instructions
- Make the Chicken Tinga: Heat oil in a Dutch oven or heavy pot over medium-high heat. Add the smoked chicken sausage, breaking it up into small pieces. Add the chopped onions and cook for 4–6 minutes, until soft and translucent.
- Add the minced garlic, diced tomatoes (with juice), and chipotles in adobo sauce. Cook for an additional 3 minutes.
- Stir in the seasonings (salt, pepper, oregano, thyme) and chicken broth. Add the chicken breasts and bring to a boil.
- Reduce heat to low, cover, and simmer for about 90 minutes, or until the chicken is very tender and easily shredded.
- Shred the chicken using two forks and let it simmer uncovered for a few more minutes in the sauce. Adjust the seasoning with salt and pepper, and add more adobo sauce for extra heat if desired.
- Remove the chicken and vegetables with a slotted spoon, leaving the excess liquid in the pot. (Save the liquid for cooking rice or other dishes!)
- Assemble the Tostadas: Spread a layer of refried beans on top of each fried or baked corn tortilla. Add a layer of shredded lettuce, then top with the chicken tinga.
- Garnish with crumbled cotija or queso fresco, crema, diced avocado, salsa, and any other toppings of your choice.
- Serve immediately!
Notes
- Vegetarian: Replace the chicken with a plant-based protein like lentils or beans for a vegetarian version.
- Extra Spice: Add more chipotle peppers or a dash of cayenne pepper to the tinga for extra heat.
- Toppings: Feel free to add your favorite toppings, like pickled onions, jalapeños, or cilantro.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course, Mexican Cuisine
- Method: Simmering, Frying/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
