Appetizer: Mexico – Queretaro, Bajio Mexico – Tostadas de Tinga Queretanas

Serving Size: 6

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- 1 lb (454 g) boneless skinless chicken breasts, cooked and shredded (about 2 cups / 300 g)
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, about 6 oz (170 g), divided (half for sauce/roasting, half thinly sliced for garnish)
- 4 roma tomatoes, about 1 lb (450 g)
- 2 canned chipotle peppers in adobo, chopped, plus 1 tbsp (15 ml) adobo sauce (adjust for heat)
- 2 garlic cloves
- 1 cup (240 ml) low-sodium chicken broth
- 1 bay leaf
- 1/2 tsp (1 g) dried Mexican oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 6–8 store-bought tostada shells (or 6-8 homemade crisped corn tortillas)
- 1 cup (240 g) refried beans, warmed (optional, for spreading)
- 2 cups (100 g) shredded iceberg lettuce or cabbage
- 2 medium avocados, sliced
- 4 oz (115 g) queso fresco, crumbled
- 1/3 cup (80 ml) Mexican crema or sour cream
- 1/4 cup (10 g) fresh cilantro, chopped
- 2 limes, cut into wedges

Instructions

Short Description:
Crisp tostada shells topped with shredded chicken cooked in a smoky tomato-chipotle sauce, finished with sliced avocado and crumbled fresh cheese for the distinctive Queretaro touch.

Regional Notes:
This Bajio/Queretaro variation follows the classic tinga base of shredded chicken in tomato-chipotle sauce but is finished specifically with ripe avocado slices and crumbled queso fresco (fresh cheese) on top, a local garnish preference that brightens and softens the smoky sauce. The preparation keeps the sauce slightly thinner than some southern styles so it spreads easily on tostadas.

1. If starting with raw chicken, place breasts in a pot, cover with water, bring to a simmer and cook 12–15 minutes until just cooked through. Remove, cool slightly, and shred with forks. Reserve 1/4 cup (60 ml) cooking liquid if desired. (Alternatively use 1 lb shredded cooked chicken or rotisserie chicken.)
2. Preheat broiler or a hot cast-iron skillet. Halve the roma tomatoes and the half onion reserved for roasting. Char the tomatoes, halved onion, and garlic cloves on a hot skillet or under the broiler until blackened in spots, about 8–10 minutes, turning as needed.
3. Transfer the charred tomatoes, roasted onion halves, garlic, chopped chipotle peppers, adobo sauce, and 1/2 cup (120 ml) chicken broth to a blender. Blend until smooth, then pass the sauce through a fine sieve if you prefer a smoother texture.
4. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the remaining thinly sliced onion and sauté until soft and translucent, about 4–5 minutes.
5. Pour the blended tomato-chipotle sauce into the skillet with the onions. Add the bay leaf, dried oregano, remaining 1/2 cup (120 ml) chicken broth, salt, and pepper. Simmer uncovered for 6–8 minutes to meld flavors and slightly reduce the sauce.
6. Add the shredded chicken to the skillet, stir to coat thoroughly with sauce, and simmer 5–7 minutes more so the chicken absorbs flavor. If mixture seems dry, add up to 1/4 cup (60 ml) reserved chicken cooking liquid or broth. Taste and adjust salt/pepper. Remove bay leaf.
7. Preheat oven to 375°F (190°C) if crisping or warming tostadas. If using store-bought shells, warm them 5–7 minutes in the oven; if crisping fresh tortillas, brush lightly with oil and bake 6–8 minutes per side or fry until golden and crisp.
8. To assemble (per tostada): optionally spread about 2 tbsp (30 g) warmed refried beans on each tostada shell. Top with a generous 1/4 to 1/3 cup (about 60–80 g) of the tinga mixture, a small handful of shredded lettuce or cabbage, 2–3 slices of avocado, a sprinkle of crumbled queso fresco, a drizzle (about 1 tsp / 5 ml) of Mexican crema, and a few cilantro leaves.
9. Serve immediately with lime wedges for squeezing over the assembled tostadas. Offer extra crema, chopped cilantro, or hot sauce at the table.