Appetizer: Mexico – Bajio (Zacatecas) – Tostadas de Tinga Zacatecanas

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 4 medium plum tomatoes, roasted or charred (about 16 oz / 450 g)
- 2 chipotle peppers in adobo, finely chopped, plus 1 tbsp (15 ml) adobo sauce
- 1 bay leaf
- 1/2 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground cumin
- 1.5 lb (680 g) cooked shredded chicken (about 2 lb / 900 g raw chicken before cooking)
- 1/2 cup (120 ml) chicken stock (or reserved poaching liquid)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 12 corn tostadas (store-bought or homemade)
Toppings
- 1/2 cup (120 ml) Mexican crema (or thin sour cream)
- 6 oz (170 g) queso fresco or cotija, crumbled
- 2 cups (60 g) shredded iceberg lettuce
- 6 radishes, thinly sliced (about 3 oz / 85 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 3 limes, cut into wedges
- 1 ripe avocado, sliced (optional)

Instructions

Short Description:
Crispy corn tostadas topped with shredded chicken cooked in a smoky tomato-chipotle and onion sauce, finished with local crema and crumbled cheese for a bright, savory starter.

Regional Notes:
This Zacatecas (Bajio) version emphasizes shredded chicken simmered in a simple tomato and chipotle sauce with caramelized onion, served on crisp tostadas and garnished with Mexican crema and queso fresco—rather than the pork or beef tinga varieties found elsewhere. The balance of smoky chipotle and fresh crema/queso is characteristic of Zacatecan street-style tostadas.

1. If you only have raw chicken: place about 2 lb (900 g) bone-in chicken (thighs or breasts) in a pot, cover with water, add 1/2 onion, 1 clove garlic and 1 tsp (6 g) salt. Bring to a simmer and cook 20–25 minutes until cooked through. Remove, reserve 1/2 cup (120 ml) cooking liquid for the recipe, and shred the chicken. Otherwise proceed with 1.5 lb (680 g) cooked shredded chicken.
2. Roast or char the tomatoes directly over a gas flame, under the broiler, or in a hot dry skillet until blackened in spots and softened, about 8–10 minutes. Let cool slightly.
3. In a blender or food processor, combine the roasted tomatoes, chipotle peppers and 1 tbsp (15 ml) adobo sauce; puree until smooth. Set aside.
4. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
5. Pour the tomato-chipotle puree into the skillet with the onions. Add the bay leaf, 1/2 tsp (1 g) dried oregano, 1/4 tsp (1 g) ground cumin, and 1/2 cup (120 ml) chicken stock. Stir to combine and bring to a gentle simmer. Cook, uncovered, 8–10 minutes until the sauce thickens slightly and the flavors meld. Season with 1 tsp (6 g) salt and 1/4 tsp (1 g) black pepper; adjust to taste.
6. Add the shredded chicken to the skillet and stir to coat thoroughly with the sauce. Simmer 5–8 minutes more so the chicken absorbs the sauce and the mixture is moist but not soupy. Remove and discard the bay leaf.
7. To assemble: place 1 warm tostada on a plate, spoon about 1/3 cup (80 g) of the warm tinga onto each tostada (about 2 tostadas per person if serving 6). Top with a small handful of shredded lettuce, a few radish slices, a drizzle of Mexican crema (about 1 tsp / 5 ml each), and a sprinkle of crumbled queso fresco (about 1 oz / 28 g per two tostadas).
8. Garnish with chopped cilantro, an avocado slice if using, and serve with lime wedges to squeeze over the tostadas. Serve immediately so tostadas remain crisp.