Tostadas de Tinga de Pollo is a classic Mexican dish made with crispy corn tostadas topped with shredded chicken in a smoky tomato and chipotle sauce, finished with lettuce, queso fresco, and crema.
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This tostadas de tinga de pollo recipe is great for using leftover or rotisserie chicken and comes together easily, making it a practical option for weeknight dinners, family meals, or casual get-togethers.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Shredded chicken: Provides the main protein; use homemade, roasted, rotisserie, or leftover chicken.
- Fresh Roma tomatoes: Form the base of the sauce and add natural sweetness; substitute with 425g (15 oz) canned crushed tomatoes, whole tomatoes, or tomato sauce.
- Yellow onion: Adds depth and mild sweetness to the sauce; substitute with white onion.
- Mexican chorizo: Adds richness and deep flavor from its rendered fat; it can be substituted with longaniza. Click here for our quick homemade Mexican chorizo recipe.
- Canned Chipotle chiles in adobo: Add smoky heat and depth to the sauce.
How to Make Tostadas de Tinga de Pollo
Note: Full instructions are provided in the recipe card below.
- Make a small cross incision on the bottom of each tomato. Place the tomatoes briefly in boiling water, just until the skins loosen-you do not want to cook them. Remove, peel, cut in half, and chop, and set aside.
- Heat a large skillet over medium heat. Cook the chorizo until fully cooked, then remove and set aside.
- In the same skillet, using the chorizo fat, sauté the onion until translucent. Add the garlic and cook for a few minutes.
- Add the chopped tomatoes and cook for about 5 minutes, until they release their juices.
- Return the chorizo to the skillet. Add the chipotle chiles, chipotle adobo sauce, and bay leaves. Stir well.
- Lower the heat and let the mixture simmer for 10 minutes. Add the shredded chicken and chicken broth. Stir to combine.
- Cook for another 10-15 minutes, until the sauce thickens slightly. Taste and adjust salt if needed, keeping in mind the chorizo is already salty. Remove from heat.
- Spread refried beans on each tostada, top with the chicken tinga, add queso fresco and lettuce, and serve.
Hint: Keep in mind that chorizo is already salty, so taste the tinga at the end and adjust the salt only if needed.
Storage, Make Ahead, & Freezing
Storage: Store leftover tinga de pollo in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Make the tinga 1 day in advance; the flavors improve as it rests. Reheat gently on the stovetop with a splash of broth if needed, then assemble the tostadas just before serving.
Freezing: Let the tinga cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat.
Camila's Tips & Variations
- Control the heat: Start with fewer chipotles and add more to taste; the adobo sauce adds heat quickly.
- Tomato texture: Simmer uncovered if the sauce is too thin; it will thicken naturally without adding anything.
- Chorizo swap: Use Mexican chorizo for the best flavor; if it's very greasy, drain a little fat before adding the tomatoes.
- Chicken options: Shredded rotisserie chicken works well and saves time.
- Serving variation: Serve the tinga over tostadas, tacos, or as a filling for quesadillas.
- Fresh finish: Add avocado slices or a drizzle of crema when serving for balance.
Frequently Asked Questions
Why is my tinga too watery?
The tomatoes may have released excess liquid; simmer uncovered a few extra minutes until the sauce thickens naturally.
Can I make tinga without chorizo?
Yes, but the flavor will be milder; sauté the onion in oil and season carefully to avoid a flat taste.
Can I use canned tomatoes instead of fresh?
You can substitute with 425 g (15 oz) canned crushed tomatoes, whole tomatoes, or tomato sauce if fresh tomatoes are not available.
Should I assemble the tostadas ahead of time?
No, assemble just before serving so the tostadas stay crisp and don't soften.
❤️ Love this Tostadas de Tinga recipe?
Make sure to check out our homemade tinga de pollo recipe made from scratch for authentic flavor.
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Recipe
Tostadas de Tinga de Pollo
Equipment
- Slotted spoon or tongs
- Wooden spoon or spatula
Ingredients
TINGA
- ½ kg tomatoes
- ¼ kg chorizo
- 1 small onion , sliced
- 3 garlic cloves , finely chopped
- 4 -5 canned chipotle chiles in adobo plus 3 tablespoons chipotle adobo sauce
- 2 bay leaves
CHICKEN
- 3 cups shredded chicken
- ¾ cup chicken broth
- Salt , to taste
TO SERVE
- Tostadas
- Refried beans
- Fresh cheese (queso fresco)
- Lettuce
Instructions
- Make a small cross incision on the bottom of each tomato. Place the tomatoes briefly in boiling water, just until the skins loosen-you do not want to cook them. Remove, peel, cut in half, and chop, and set aside.
- Heat a large skillet over medium heat. Cook the chorizo until fully cooked, then remove and set aside.
- In the same skillet, using the chorizo fat, sauté the onion until translucent. Add the garlic and cook for a few minutes.
- Add the chopped tomatoes and cook for about 5 minutes, until they release their juices.
- Return the chorizo to the skillet. Add the chipotle chiles, chipotle adobo sauce, and bay leaves. Stir well.
- Lower the heat and let the mixture simmer for 10 minutes. Add the shredded chicken and chicken broth. Stir to combine.
- Cook for another 10-15 minutes, until the sauce thickens slightly. Taste and adjust salt if needed, keeping in mind the chorizo is already salty. Remove from heat.
- Spread refried beans on each tostada, top with the chicken tinga, add queso fresco and lettuce, and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
