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Tostadas De Tinga from Taqueria Jalisco Ania

Tostadas de Tinga

Taqueria Jalisco Ania
Course Main Course
Cuisine Mexican
Servings 4 people


  • 1 pack store-bought tostadas
  • Crema, to taste
  • Queso fresco, to taste
  • Lettuce, to taste
  • Guacamole or sliced avocado, to taste
  • Tinga chipotle chicken (recipe below)

For the tinga chipotle chicken:

  • 8 cups filtered water
  • 2 whole boneless chicken breasts
  • 5 large tomatoes
  • 2 large white onions
  • 2 cloves garlic
  • 1 (7 oz.) can chipotle peppers
  • ½ tsp. oregano
  • Salt, to taste


  • Bring water, chicken breasts, half of 1 tomato, half of 1 onion, and 1 clove of garlic to a boil for 45 minutes.
  • Save 2 cups of broth to use later.
  • Let the chicken cool, pull apart, and let sit.
  • Take 4 tomatoes, half a can of chipotle peppers, 1 garlic clove, and oregano, and blend until smooth. Set aside.
  • Slice remaining onions and tomatoes.
  • Add olive oil to a pan, and sauté sliced onions and tomatoes, starting with the onions.
  • Add the blended tomato and chipotle mixture to the pan, and bring to a boil.
  • Add a dash of salt, to taste.
  • Once boiled, turn heat to low and add pulled chicken. Cook for 2-4 more minutes.

For assembly:

  • Top tostada with chicken and toppings as desired.
Keyword Chicken Tostadas, comfort food, Tinga Chipotle Chicken, Tostadas