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Creamy Chicken Tinga Tostadas Recipe Easy Homemade with Pickled Red Onion

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A flavorful and creamy chicken tinga tostadas recipe featuring smoky chipotle-spiced shredded chicken, tangy pickled red onions, and crispy corn tostadas. Perfect for quick weeknight dinners or casual get-togethers.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g), cooked and shredded
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 (14 oz / 400g) can diced tomatoes
  • 2 chipotle peppers in adobo sauce, chopped (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • ½ cup Mexican crema or sour cream
  • 1 medium red onion, thinly sliced
  • ½ cup white vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Optional: pinch of black peppercorns or dried oregano
  • 6 small corn tortillas
  • Vegetable oil or avocado oil for frying
  • Optional garnishes: fresh cilantro leaves, crumbled queso fresco or Cotija cheese, fresh lime wedges, sliced avocado or guacamole

Instructions

  1. Cook and shred the chicken: Poach chicken breasts in simmering water for 15-20 minutes until cooked through (internal temp 165°F / 74°C). Let cool slightly, then shred with two forks.
  2. Make the pickled red onions: Combine vinegar, water, sugar, and salt in a bowl, stirring until sugar dissolves. Add sliced red onions and press down to submerge. Let sit at room temperature for at least 30 minutes or refrigerate up to 2 days.
  3. Sauté onion and garlic: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  4. Add tomatoes and spices: Stir in diced tomatoes, chopped chipotle peppers, smoked paprika, cumin, salt, and pepper. Simmer for 10 minutes until sauce thickens and flavors meld.
  5. Combine chicken and sauce: Add shredded chicken to skillet and stir to coat. Cook 5 minutes to absorb flavors. Remove from heat and stir in Mexican crema or sour cream. Adjust seasoning as needed.
  6. Prepare tostadas: Heat about ¼ inch of oil in frying pan over medium-high heat. Fry tortillas one at a time until crispy and golden, about 1-2 minutes per side. Drain on paper towels.
  7. Assemble tostadas: Spoon creamy chicken tinga onto each tostada, top with pickled red onions, cilantro, crumbled cheese, and a squeeze of lime. Add avocado slices if desired. Serve immediately.

Notes

If sauce is too thick after adding crema, add a tablespoon of chicken broth or water to loosen. Keep oil temperature medium-high when frying tostadas to avoid burning or excess oil absorption. Pickled onions should be thinly sliced (about 1/8 inch) and well drained before serving. Tostadas can be baked as a lighter alternative to frying.

Nutrition

Keywords: chicken tinga, tostadas, creamy chicken, pickled red onion, chipotle, Mexican recipe, easy dinner, weeknight meal

Find it online: https://lucydishes.com/creamy-chicken-tinga-tostadas-recipe-easy-homemade-with-pickled-red-onion/