Street FoodMedium

Chicken Tinga Tostadas

Name: Chicken Tinga Tostadas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tbsp Vegetable oil; 2 Avocado; 1 White onion, cut into strips; 3 Chipotle chillies in adobo; 150 g Soured cream; 2 Garlic cloves; 2 cups Cos lettuce, shredded; 0.5 tsp Dried oregano; 500 g Chicken breasts; 100 g Fresh cheese; 1 to taste Salt; 4 Red tomatoes; 12 Corn tostadas

55 min (20 prep + 35 cook) Medium 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Crispy tostada topped with shredded chicken in a smoky chipotle tomato sauce.

About this recipe

Chicken tinga tostadas are a classic Mexican dish originating from the city of Puebla. Tinga is a stew of shredded chicken braised in a tomato and chipotle chilli sauce with onion, giving it a wonderfully smoky, mildly spicy flavour. It is piled onto crispy corn tostadas and garnished with shredded lettuce, soured cream, fresh cheese, and avocado. Tinga is a celebratory dish, traditionally prepared for national holidays and family gatherings.

History & Origin

Tostadas de tinga de pollo originate in Puebla, where tinga is one of the most iconic stews in the local cuisine. The word 'tinga' possibly derives from Nahuatl and refers to something shredded or pulled apart. This dish is a clear example of colonial fusion: the tomato and chile chipotle are American ingredients, whilst the technique of stewing shredded meat bears Spanish influence. Tinga poblana became famous as a filling for chalupas during the festivities of the 5th of May, a celebration commemorating the Battle of Puebla. It is served on crispy sweetcorn tostadas, crowned with cream, cheese, lettuce and avocado, forming a small tower of flavours and textures.

Estimated cost

£20.94

Total cost

£3.49

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

402

Calories

24g

Protein

38g

Carbohydrates

18g

Fat

Fibre

830mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Poach the chicken breasts in salted water with half an onion and a garlic clove for 25-30 minutes until cooked through. Remove, allow to cool slightly, and shred with two forks. Reserve the cooking liquid.
2
Char the tomatoes on a dry griddle or frying pan over high heat, turning occasionally, until softened and blackened in spots (about 10 minutes). Blend with the chipotle chillies and a little of the chicken cooking liquid until smooth.
3
Heat the oil in a wide frying pan over medium heat. Sautee the onion strips for 5 minutes until translucent and beginning to soften. Add the garlic and cook for 1 minute more.
4
Pour the tomato and chipotle sauce into the pan. Cook over medium heat for 10 minutes, stirring occasionally, until the sauce thickens and darkens in colour.
5
Add the shredded chicken and dried oregano. Mix well and cook over low heat for 10 minutes so the chicken absorbs all the flavours. Season with salt to taste.
6
Assemble the tostadas: place a layer of shredded lettuce on each tostada, top with a generous portion of chicken tinga, then finish with soured cream, crumbled fresh cheese, and sliced avocado.
💡 The tinga tastes even better the next day once the flavours have had time to develop.