Chicken Tinga Tostadas with Avocado

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 chipotle chile in adobo sauce, finely chopped
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 pound cooked chicken, shredded
• Salt to taste
• 4 corn tostadas
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco or feta cheese
• 2 tablespoons chopped fresh cilantro
• Lime wedges for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and chipotle chile; cook for 1 minute.
3. 3 Add diced tomatoes, oregano, and cumin. Bring to a simmer.
4. 4 Add shredded chicken and season with salt. Simmer for 10 minutes until the mixture is heated through.
5. 5 While the chicken mixture simmers, prepare the tostadas according to package instructions.
6. 6 Divide the chicken tinga among the tostadas.
7. 7 Top with avocado slices and crumbled cheese.
8. 8 Garnish with cilantro and serve with lime wedges.

Equipment

• Large skillet
• Cutting board and knife
• Measuring spoons

Variations

• Add diced bell peppers or corn to the chicken mixture for extra texture.
• Use turkey instead of chicken for a leaner option.

Substitutions

• Substitute crumbled cotija cheese for queso fresco.
• Use canned green chiles if chipotles are unavailable.

Pairings

• Pair with a refreshing limeade or a spicy margarita.
• Serve alongside warm refried beans and a simple green salad.

Nutrition

Tips

• For a smokier flavor, add another chipotle chile.
• Warm the tostadas in a 350°F oven for 5 minutes to crisp them up if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of black beans or a fresh cucumber salad.
• Pair with a classic Mexican agua fresca or a crisp lager.

FAQ