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Flavorful Chicken Tinga Tostadas Recipe with Quick Pickled Red Onions

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A smoky, spicy chicken tinga served on crispy corn tostadas topped with tangy quick pickled red onions, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (or thighs for juicier meat)
  • 2–3 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
  • 1 (14.5-ounce) can diced tomatoes, preferably fire-roasted
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth (240 ml), low sodium preferred
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • Salt and pepper to taste
  • 8 corn tostada shells (store-bought or homemade)
  • Quick Pickled Red Onions:
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar (120 ml)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water (120 ml)
  • Optional Toppings:
  • Fresh cilantro
  • Crumbled queso fresco or cotija cheese
  • Avocado slices
  • Lime wedges

Instructions

  1. Prepare the Quick Pickled Red Onions: In a medium bowl, whisk together apple cider vinegar, water, sugar, and salt until sugar dissolves. Add the thinly sliced red onions and toss to coat. Let sit at room temperature for at least 30 minutes or refrigerate longer for more intense flavor.
  2. Season chicken breasts with salt and pepper. In a large skillet over medium heat, add a splash of oil and sauté the chicken until browned on both sides, about 5 minutes per side. Remove and set aside.
  3. In the same skillet, add sliced yellow onion and cook until translucent and slightly caramelized, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in chopped chipotle peppers, ground cumin, and dried oregano.
  4. Pour in the canned diced tomatoes with their juices and chicken broth. Bring to a simmer, scraping up any browned bits from the pan. Return the chicken breasts to the skillet, cover, and let simmer gently for 20 to 25 minutes until chicken is tender and cooked through.
  5. Remove chicken from the sauce and shred with two forks. Return shredded chicken to the skillet and stir to coat evenly with the tinga sauce. Adjust seasoning with salt and pepper.
  6. Assemble the tostadas by placing tostada shells on plates. Spoon a generous amount of chicken tinga over each shell. Top with quick pickled red onions, fresh cilantro, crumbled cheese, avocado slices, and a squeeze of lime if desired.
  7. Serve immediately to keep tostada shells crisp and toppings fresh.

Notes

If the sauce is too watery after shredding the chicken, simmer uncovered for a few extra minutes to thicken. Caramelizing the onions slowly is key for deep flavor. Assemble tostadas just before serving to avoid sogginess. For a gluten-free version, use certified gluten-free corn tostadas. You can substitute smoked paprika and cayenne if chipotle peppers are unavailable. Slow cooker option: cook all ingredients on low for 6 hours, then shred chicken.

Nutrition

Keywords: chicken tinga, tostadas, quick pickled red onions, smoky chicken, Mexican recipe, easy dinner, weeknight meal, spicy chicken, corn tostadas

Find it online: https://blixfood.com/flavorful-chicken-tinga-tostadas-recipe-with-quick-pickled-red-onions-easy-and-perfect/