Chicken Tinga Tostadas Recipe

Photo: Penny De Los Santos

Serves 6


  • 8 ripe Roma tomatoes (about 2 pounds)
  • 2-3 tomatillos (about 4 ounces) husks removed, rinsed
  • 3 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 2 garlic cloves, minced or pressed
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoons kosher or coarse sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 whole canned chipotle chile in adobo sauce (optional), plus 2 tablespoons adobo sauce, or to taste
  • 5 cups shredded cooked chicken or rotisserie chicken
  • 1 1/2 cups chicken or vegetable broth

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To serve (quantities as desired):

  • Corn tostadas store bought or home made
  • Refried beans
  • Shredded iceberg lettuce
  • Queso fresco or cotija, crumbled
  • Mexican avocado slices


1. Place the tomatoes and tomatillos in a medium saucepan, cover with water, bring to a simmer over medium-high heat, and cook for 8 to 10 minutes, or until the tomatoes and tomatillos are soft and mushy but not falling apart. With a slotted spoon, transfer to a blender or food processor. Cool slightly, then blend until smooth.

2. Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until soft and translucent, 4 to 5 minutes. Add the garlic and cook just until it is fragrant and lightly browned, about 1 minute. Carefully pour the tomato-tomatillo puree into the skillet; it will steam and bubble. Stir in the oregano, marjoram, thyme, salt, and pepper. Add the chipotle chile (if using) and adobo sauce, partially cover the skillet (the sauce will spatter), and simmer, stirring occasionally, until the sauce deepens in color, becomes a darker and earthier red, and is no longer soupy, 10 to 12 minutes; add more adobo sauce and chiles near the end if you want more heat.

3. Add the chicken and broth to the sauce and stir until well mixed. Cook, stirring occasionally, until the chicken has absorbed most of the sauce, 6 to 8 minutes more.

4. To assemble the tostadas: Spread refried beans on a tostada, add a spoonful of the chicken tinga, and top with shredded lettuce, avocado slices, and crumbled queso fresco or cotjia.

Source: www.patijinich.com

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