Shredded Chicken mixed in a tomato chipotle sauce, on top a crispy tostada. Chicken Tinga Tostadas are simple to make and deliver bold flavors. The chicken tinga tastes even better the next day once it’s had time to sit in the sauce. You can also use the leftovers for soft tacos, burritos, or a healthy taco salad.
Chicken tinga is meant to be spicy from the chipotles, and most of the time the version at restaurants don’t deliver on the spice. Of course you can adjust the spice level to your preference, but I definitely prefer the spicer version. The sauce is actually pretty simple to make and the other components of the tostada are store bought. The part you don’t want to skip are the lime pickled red onions. I actually don’t eat a lot of onions, but these were so good, that couldn’t stop! They need a couple hours to pickle in the lime juice, so just be sure to give your self some time.
I layered the tostadas with re-fried beans, the chicken tinga, shredded lettuce, pickled red onions, avocado slices, and cheese crumbles. My husband actually had never had it this way, and instead would just eat the chicken tinga on tostadas and the pickled red onions. According to my mother in law this is how the family grew up eating it, but in other parts of Mexico they add these toppings too. I introduced my hubby to a new way of eating a childhood dish and he loved it!