Print

Flavorful Chicken Tinga Tostadas with Creamy Avocado Crema

chicken tinga tostadas - featured image
Print Recipe

Smoky chipotle chicken tinga served on crispy tostadas topped with a fresh, creamy avocado crema. Perfect for a quick, flavorful dinner that satisfies with bold flavors and crunch.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb / 450 g), boneless and skinless
  • 1 medium white onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce (canned), chopped
  • 1 (14 oz / 400 g) can diced tomatoes
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 cup (120 ml) chicken broth (low sodium preferred)
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup (120 ml) Mexican crema or sour cream (or dairy-free yogurt for vegan option)
  • 1 tbsp fresh lime juice
  • 1 small garlic clove, minced
  • Salt, to taste
  • 8 tostada shells (store-bought or homemade crispy corn tortillas)
  • 1 cup shredded iceberg lettuce or shredded cabbage
  • 1/2 cup crumbled queso fresco or feta cheese (optional)
  • Fresh cilantro leaves, for garnish
  • Pickled red onions (optional)

Instructions

  1. Place the chicken breasts in a medium pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15 minutes until cooked through (internal temperature should reach 165°F / 74°C). Remove chicken and set aside to cool slightly. Save 1/2 cup of the cooking water to add moisture later if needed.
  2. Using two forks, shred the cooked chicken into bite-sized pieces. Set aside.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onion and cook for 5-7 minutes until soft and translucent, stirring occasionally. Add minced garlic and cook for another 1 minute until fragrant.
  4. Stir in the diced tomatoes, chipotle peppers, smoked paprika, oregano, and cumin. Let the mixture simmer for 5 minutes so the flavors meld together.
  5. Add the shredded chicken to the skillet. Pour in chicken broth and stir well to coat the chicken evenly. Let it simmer on low heat for 10 minutes, stirring occasionally. If the mixture looks dry, add reserved chicken cooking water a tablespoon at a time.
  6. Remove the skillet from heat. Stir in fresh lime juice, and season with salt and freshly ground black pepper to taste.
  7. In a blender or food processor, combine ripe avocado, Mexican crema, lime juice, minced garlic, and a pinch of salt. Blend until smooth and creamy. Adjust salt or lime juice if needed. For a thinner consistency, add a splash of water or milk.
  8. Spread a generous spoonful of chicken tinga onto each tostada shell. Top with shredded lettuce or cabbage, a drizzle of avocado crema, crumbled queso fresco, fresh cilantro, and pickled red onions if using.
  9. Serve immediately to keep tostada shells crispy. Serve with extra lime wedges on the side.

Notes

Do not rush simmering the chicken or sauce to keep meat juicy and flavors deep. For less heat, reduce chipotle peppers to one and add smoked paprika. Homemade tostadas can be baked at 400°F for 5-7 minutes per side. Avocado crema can be mashed by hand for chunkier texture. Assemble tostadas just before serving to keep shells crispy. Chicken tinga and crema can be made ahead and stored separately in the fridge for up to 3 days.

Nutrition

Keywords: chicken tinga, tostadas, avocado crema, chipotle, Mexican recipe, easy dinner, smoky chicken, creamy avocado, gluten-free, weeknight meal

Find it online: https://avabowls.com/flavorful-chicken-tinga-tostadas-recipe-with-creamy-avocado-crema-easy-and-perfect-for-dinner/