Tostadas are edible plates made of pure crunch. The star? Tinga — smoky, spicy shredded chicken or beef simmered in chipotle tomatoes. Pile it on a crispy tortilla with beans, lettuce, and crema. Eat with your hands. Make a mess. Zero regrets.
Serves 4 (makes 8 tostadas).
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1
Make Tinga
- If using raw chicken: poach in salted water until cooked (15 min). Shred. Reserve ½ cup broth.
- Blend tomatoes, garlic, chipotle peppers, and adobo sauce until smooth.
- In a skillet, heat oil. Sauté onion until soft (3 minutes).
- Pour in tomato-chipotle sauce. Cook 5 minutes until thickened.
- Add shredded chicken, oregano, and chicken broth. Simmer 10 minutes until flavors meld. Salt to taste.
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2
Warm Beans
- Heat refried beans in a small pot. Add a splash of water or milk to loosen.
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3
Assemble
- Spread a thin layer of refried beans on each tostada shell (this glues everything together).
- Pile tinga on top of the beans.
- Add shredded lettuce. Drizzle with crema. Sprinkle with queso fresco.
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4
Finish & Serve
- Top with avocado slices or pickled onions if using. Add hot sauce.
- Serve immediately — tostadas hate waiting (they get soggy). Eat with your hands.
Summary
Prep Time: 15 min | Cook Time: 25 min | Total: 40 min
Yield: 8 tostadas | Difficulty: Easy
Storage Notes
Tinga: Fridge 5 days, freezer 3 months. Assembled tostadas? No. Store components separately. Assemble fresh to maintain crunch. Soggy tostadas = sadness.
