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Chicken Tinga Tostada Recipe with Mexican Rice and Fresh Garnishes Recipe

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4.1 from 15 reviews

This Chicken Tinga recipe features tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce. Perfectly balanced with layers of flavor from fire roasted tomatoes, chipotle peppers, and aromatic seasonings, this dish is served warm on tostadas, tortillas, or over Mexican rice. Garnished with fresh cabbage, radishes, cotija cheese, and avocado, it offers a vibrant and satisfying meal ideal for family dinners or entertaining guests.

Ingredients

Chicken Tinga Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce
  • 1 to 3 teaspoons adobo sauce (see Note)
  • 2 tablespoons taco seasoning, plus more to taste
  • 1 (14.5 ounce) can fire roasted tomatoes
  • 1 teaspoon chicken flavored "better than bouillon" or 1 chicken bouillon cube
  • 4 cups cooked, shredded chicken
  • Sea salt, to taste

To Serve

  • 8 tostada shells or 16 corn tortillas, warmed
  • 3 cups Mexican rice
  • 3 cups refried beans
  • 3 cups shredded green cabbage
  • ½ cup thinly sliced radishes
  • ½ cup crumbled cotija or queso fresco
  • 1 avocado, sliced

Instructions

  1. Cook the Aromatics: Heat the extra virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chopped onion and cook, stirring frequently, until softened and translucent, about 6 minutes. Lower the heat to medium and add the minced garlic, cooking for approximately 1 more minute until fragrant.
  2. Make the Sauce: Transfer the cooked onion and garlic mixture to a blender. Add the chipotle pepper, 1 to 3 teaspoons of adobo sauce (according to your taste preference), taco seasoning, fire roasted tomatoes, and chicken bouillon. Blend on high speed until the sauce is smooth and well combined, about 1 minute.
  3. Simmer and Add Chicken: Pour the blended sauce back into the skillet and bring it to a gentle simmer over medium heat. Cook while stirring occasionally until the sauce thickens slightly, approximately 8 minutes. Stir in the shredded cooked chicken and heat through. Season with sea salt, and add extra taco seasoning or adobo sauce as needed to taste.
  4. Serve: Serve the warm chicken tinga on tostada shells, warmed corn tortillas, or over a bed of Mexican rice. Garnish each serving with shredded green cabbage, thinly sliced radishes, crumbled cotija or queso fresco cheese, and sliced avocado for a fresh and vibrant finish.

Notes

  • The amount of adobo sauce used can be adjusted based on your preferred spice level. Start with 1 teaspoon and add more if you like it spicier.
  • Using fire roasted tomatoes adds a smoky depth to the sauce, but you can substitute with regular canned tomatoes in a pinch.
  • If you don’t have chicken bouillon, using 1 teaspoon of chicken broth concentrate or chicken stock powder works as an alternative.
  • Leftover chicken from a rotisserie or cooked thighs blends well in this recipe for added flavor and moisture.
  • For a gluten-free version, ensure the taco seasoning is gluten-free and use corn tortillas instead of tostada shells.

Find it online: https://recipefeastful.com/chicken-tinga-tostada-recipe-with-mexican-rice-and-fresh-garnishes-recipe/