Appetizer: Mexico – Puebla, Central Mexico – Tostadas de Tinga

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) cooked shredded chicken (about 3 medium boneless skinless chicken breasts before cooking)
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, smashed
- 1 lb (450 g) Roma tomatoes (about 4 medium)
- 2-3 canned chipotle peppers in adobo, plus 1 tbsp (15 ml) adobo sauce (adjust to heat preference)
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 bay leaf
- 1/2 tsp (2.5 g) dried oregano
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 12 corn tostada shells
- 1/2 cup (120 ml) Mexican crema (or thin sour cream)
- 4 oz (115 g) queso fresco, crumbled (or Cotija)
- 1 large ripe avocado, sliced
- 2 tbsp (30 ml) chopped fresh cilantro (optional)
- Lime wedges for serving

Instructions

Short Description:
Crisp corn tostadas piled with smoky chipotle chicken tinga and finished with Mexican crema, crumbled queso, and ripe avocado for a bold, snackable starter.

Regional Notes:
This Puebla-style tinga uses shredded chicken simmered in a tomato and chipotle-adobo sauce with sautéed onions, producing a distinctly smoky, slightly tangy filling. Tostadas are traditionally topped simply with crema, queso fresco, and avocado in Puebla, emphasizing bold, smoky flavors rather than many additional garnishes.

1. If using raw chicken breasts: place 1 lb (450 g) raw boneless skinless chicken breasts in a pot, cover with water, add a pinch of salt, bring to a simmer and poach gently 12–15 minutes until cooked through; remove, let cool slightly, and shred. (If using rotisserie or pre-cooked chicken, skip this step.)
2. Roast or boil tomatoes: place tomatoes and smashed garlic in a saucepan, cover with water, bring to a simmer and cook 8–10 minutes until soft. Drain a little, then transfer tomatoes and garlic to a blender. Add chipotle peppers and adobo sauce; blend to a smooth but slightly coarse purée.
3. In a wide skillet over medium heat, warm 2 tbsp (30 ml) vegetable oil. Add the thinly sliced onion and a pinch of salt; sauté 8–10 minutes until softened and beginning to brown at the edges.
4. Pour the tomato-chipotle purée into the skillet with the onions. Add the chicken broth, bay leaf, dried oregano, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper. Stir and bring to a simmer, cook 5 minutes to meld flavors.
5. Add the shredded chicken to the sauce, stirring to coat. Reduce heat to low and simmer 8–12 minutes, stirring occasionally, until the chicken has absorbed the sauce and mixture is slightly thickened. Taste and adjust salt or chipotle heat as needed. Remove and discard the bay leaf.
6. To assemble, place 2 tablespoons (or more to preference) of warm tinga mixture on each corn tostada (plan on about 12 tostadas for 6 servings, 2 per person). Top each tostada with a drizzle of Mexican crema, a sprinkle of crumbled queso fresco, and 2–3 slices of avocado.
7. Garnish with chopped cilantro if using and serve immediately with lime wedges on the side.