If you’re looking for a healthy, low-calorie, spicy and tasty meal, these Chicken Tinga Tostadas are just the thing for you. The great thing about this recipe is that you can use all the ingredients in your kitchen to prepare a delicious meal. The Chicken Tinga Tostada was one of the first Mexican dishes I learned and make at home. It’s a very simple dish consisting of just a few ingredients, which I like because it allows me to create a variety of recipes. In this case, I added rice, black beans, corn and pico de gallo. You can eat your Chicken Tinga Tostada with warmed tortillas or on its own.

The chicken tinga is a small dish of spicy, Mexican chicken that is usually made in a soup. Some versions have tomatoes, while others have it plain, as a smaller dish than typical tacos. It is pretty simple to make, and doesn’t require a lot of ingredients. Serve with tostada shells, or chips or corn tortillas. The salsa, is very easy to make. You can use any salsa that you want, but I have found that the tomatillo salsa is the best for this recipe. The salsa is not only good with chicken tinga, but it is also good with tacos, and can accompany a lot of other dishes.

In Mexico, we love to cook paellas, or seafood stews, and lots of times we use the leftovers from our meals the day before. This is a great time saver, because the leftovers will be ready. I love making Tinga (a Mexican chile pepper sauce) and Taquitos (a fried corn or flour tortilla shell filled with chicken, pork, or beef) to go with these meals.. Read more about authentic mexican chicken tostadas recipe and let us know what you think.

Chicken Tinga is a spicy, delicious shredded chicken that pairs well with shredded lettuce, pickled onions, cotija cheese, and avocado to make tostadas.

Tinga Chicken Cooking Instructions

The Instant Pot is my go-to method for cooking chicken. The chicken turns out to be very juicy.

Toss 2 pounds of chicken into the instant pot with 1 cup of water or broth. Cook for 20 minutes on high pressure.

Another fast and simple method is to utilize a rotisserie chicken. Simply shred the chicken until you have about 4 cups. 

Cooked shredded chicken, onions, and red sauce in a skillet.

Otherwise, you may boil the chicken in water or broth on the stove until it’s completely done, then shred it.

Tinga Sauce: How to Make It

The spicy sauce is the main ingredient in Tinga, and it’s really very simple to prepare. 

Roma tomatoes, garlic, chipotles in adobo sauce, and chicken stock or bouillon are the only ingredients.

Halved tomatoes, garlic, onions, broth, and a can of chipotles.

In a high-powered blender, combine all of the ingredients and mix until smooth. 

You may keep the sauce in the fridge overnight if you don’t intend on preparing the tinga straight away.

Tomatoes and broth in a blender

To prepare the Chicken Tinga, gently caramelize a whole sliced yellow onion in a skillet with oil over medium heat. Then toss in the cooked shredded chicken as well as the remaining sauce.

Combine the ingredients in a small saucepan and cook over low heat for approximately 10 minutes, or until the flavors have absorbed into the chicken. If necessary, season with salt and pepper.

The following day, the Chicken Tinga is even delicious!

Tostadas cooked from scratch

Tostadas are a flat, crispy tortilla that you may purchase or prepare at home.

My favorite technique is to bake a corn tortilla until it becomes crispy in the oven, without using any oil or a baking pan. 

Simply put the tortillas on an oven rack or in a toaster oven at 375 degrees for 7-10 minutes, or until crispy. 

Ingredients in separate bowls with tostadas on a board.

Tostadas may also be made by frying tortillas in oil until they are crispy on both sides. After that, drain the oil on a rack.

How to Cook and Store Tinga Chicken

Refried beans, either canned or homemade, should be layered on your tostada. The chicken tinga, shredded lettuce, cotija cheese, pickled onions, and sliced avocado are then added. 

Up close view of completed Chicken Tinga Tostadas

For a tinga taco, serve the chicken tinga on soft corn tortillas with the same toppings. 

Tinga leftovers may be kept in an airtight jar in the fridge for up to 4 days. 

Tinga also freezes nicely; put the meat in an airtight bag or container with some of the fluids and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.

Overhead view of assembled tostadas on parchment paper

Try my Easy Instant Pot Salsa Chicken for a quicker and less spicy variation.

Tinga also works well as a filling for Baked Flautas.

Here’s the link to the whole Chicken Tinga YouTube video:

YouTube thumbnail with text saying Chicken Tinga Tostadas

Square feature image of Tinga Tostada.

Tostadas de Tinga de Pollo (Chicken Tinga Tostadas)

Renee Fuentes is a model and actress.

Shredded chicken with a spicy tomato chipotle sauce, heaped high over a crispy tostada

15-minute prep time

35 minutes to prepare

50 minutes total

Course Description:

Mexican cuisine

8 servings

calorie count: 324 kcal


  • To make the sauce, combine the roma tomatoes, chipotles in adobo, garlic, chicken stock, and salt in a large mixing bowl. Blend until smooth in a blender.

  • Over medium heat, add oil to a big pan with a cover. Cook until the onions are transparent and some caramelization has occurred. It takes approximately 10 minutes to do this task.

  • Pour tomato chipotle sauce over cooked shredded chicken in pan. Bring to a gentle boil, cover, and let to simmer for 10 minutes. Taste to determine if more salt or pepper is required.

  • Spread refried beans on the bottom of the tostadas, then layer with chicken tinga, shredded lettuce, pickled red onions, crumbled cheese, and sliced avocado.


Click here for a recipe for homemade refried beans. To make homemade tostadas, bake tortillas on a rack in the oven or in a toaster oven at 375 degrees for 7-10 minutes, or until crispy. Slice red onions and put in a glass jar with a cover to pickle. Half-fill with freshly squeezed lime juice and a pinch of salt. Close the top, give it a good shake, and put it in the fridge for at least 30 minutes or up to a week.


1 gram = 1 serving calorie count: 324 kcal 25g carbohydrate 22 g protein 15 g fat 4g Saturated Fat 3 g polyunsaturated fat 7g monounsaturated fat 1 gram of trans fat 57 milligrams of cholesterol 726 mg sodium 469 mg potassium 7 g of fiber 5 g sugar 1652 IU Vitamin A 9 milligrams of vitamin C 70 mg calcium 2 mg iron


Chicken Tinga Tostadas  – it’s a spicy Mexican-inspired dish that  is easy to prepare and best served with warm tortillas, a crunchy side salad and a refreshing Mexican Coke. In the video above, I demonstrate how to make this amazing Mexican recipe that is easy to make and perfect for serving at a party or a get-together with friends.. Read more about tinga de pollo recipe and let us know what you think.