Description
Crispy corn tostadas topped with shredded chicken simmered in a smoky tomato-chipotle tinga sauce, black beans, and a tangy lime crema, finished with pickled red onions, avocado, and cotija cheese.
Ingredients
Scale
- 3 cups shredded chicken (about 450g, rotisserie recommended)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 chipotle peppers in adobo sauce, minced (plus 2 tbsp adobo sauce)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup chicken broth (low-sodium)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon hot sauce (optional)
- 8–10 small corn tortillas
- 1/2 cup cotija cheese, crumbled
- 1/2 medium red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced
- Lime wedges for serving
- Oil for frying or brushing tortillas
Instructions
- Prep ingredients: Dice yellow onion, mince garlic, drain/rinse black beans, slice red onion, and measure lime juice.
- Make the tinga sauce: Heat oil in a large skillet over medium heat. Sauté yellow onion for 3-4 minutes until soft. Add garlic and cook for 1 minute.
- Add tomatoes, chipotle peppers, adobo sauce, cumin, oregano, bay leaf, and chicken broth to the skillet. Stir well.
- Bring to a simmer, then reduce heat to low. Simmer for 10 minutes until tomatoes break down.
- Remove bay leaf. Puree the mixture in a blender until smooth (or mash with a potato masher for chunkier texture). Adjust salt and spice.
- Combine chicken and sauce: Add shredded chicken to the tinga sauce in the skillet. Simmer for 2-3 minutes to coat and absorb flavors. Remove from heat.
- Make lime crema: In a small bowl, whisk together sour cream, lime juice, and hot sauce until smooth.
- Pickled red onions: Toss sliced red onion with half a lime’s juice and a pinch of salt. Let sit for at least 5 minutes.
- Crisp tortillas: Fry corn tortillas in oil for 30-60 seconds per side until golden, OR bake at 400°F (200°C) for 8-10 minutes, flipping halfway.
- Assemble: Spread mashed black beans on each crispy tortilla. Top with tinga chicken, drizzle with lime crema, and add pickled onions, avocado, cotija cheese, and cilantro. Serve immediately with lime wedges.
Notes
For a vegetarian version, substitute chicken with shredded mushrooms or jackfruit. For a lighter crema, use Greek yogurt instead of sour cream. Ensure tortillas are crispy by assembling just before serving to prevent sogginess. The tinga sauce can be made ahead and frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas per servi
- Calories: 380
- Sugar: 4
- Sodium: 520
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 6
- Protein: 25
Keywords: Mexican chicken tinga, tostadas, lime crema, chipotle chicken, weeknight dinner, easy Mexican recipe, rotisserie chicken recipes