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Mexican

Tinga de pollo tostadas

Non-vegetarian

Tinga de pollo

Shredded chicken simmered with sweet softened onions, tomato and smoky chipotle in adobo, piled onto crisp tostadas with crema, cheese, lettuce and avocado.

Tinga de pollo tostadas is a Mexican main course from Mexico, ready in about 55 minutes and made with chicken breast, onion and chipotles in adobo. It serves 4 and is rated easy to cook.

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Shredded chicken tinga in chipotle-tomato sauce with avocado slices
Photo: El Mono Español / Wikimedia Commons · CC-BY-SA-4.0
Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Level
Easy
Calories
557

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Poach the chicken in the water with 1 garlic clove (opens in a new tab) and half the salt until cooked through, about 20 minutes. Cool slightly and shred, keeping 120 ml of the broth.

    Food safety: Chicken must reach 74 °C.

  2. Step 2

    Heat the oven (opens in a new tab) to 200 °C. Brush the tortillas (opens in a new tab) very lightly with oil and bake on racks until crisp, 8–10 minutes.

  3. Step 3

    Blend the tomatoes (opens in a new tab) with the remaining garlic (opens in a new tab), chipotles (opens in a new tab) and adobo sauce.

  4. Step 4

    Cook the onions (opens in a new tab) in the oil over medium heat until soft and sweet. Pour in the sauce, add oregano (opens in a new tab), bay and the remaining salt and simmer 5 minutes, then add the chicken and reserved broth and cook until most liquid is absorbed.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  5. Step 5

    Spread crema on each tostada, pile on tinga and top with lettuce (opens in a new tab), cheese and avocado (opens in a new tab).

    • 4 min

About this dish

Origin
Puebla, Mexico · Well documentedAlso popular in United StatesMore food from Mexico
Dish
Lunch · Dinner · Main courses · Street food
Cooking method
Poached, Simmered, Oven-baked
Taste
smoky, spicy (chilli heat), savoury, tangy
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Low-fat
Worked out from the ingredients. How labels work
Good for
Make-ahead · Freezer-friendly · Everyday · Meal-prep friendly
Cook more with
Chicken breast · Onion · Chipotles in adobo · Garlic · Tomato · Dried oregano
Techniques
Baking · Simmering · Poaching

Allergens

  • Contains: Milkfrom sour cream, queso fresco

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

557 kcal per serving

Estimated

1 serving ≈ 725 g · recipe makes 4

Where the energy comes from

  • Protein 31%
  • Carbohydrate 34%
  • Fat 35%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy557 kcal77 kcal
Protein43.6 g6 g
Carbohydrate48.1 g6.6 g
Net carbohydrate40.3 g5.6 g
Sugars7.8 g1.1 g
Added sugars0 g0 g
Fibre7.8 g1.1 g
Fat21.7 g3 g
Saturated fat6.2 g0.9 g
Trans fat——
Cholesterol135 mg19 mg
Sodium891 mg123 mg
Salt equivalent2.2 g0.3 g
Vitamins & minerals per serving
Potassium
1124 mg
Calcium
244 mg
Iron
2.3 mg
Magnesium
132 mg
Vitamin A (RAE)
230 µg
Vitamin C
26 mg
Vitamin D
0.4 µg
Vitamin B12
0.6 µg
Folate (DFE)
70 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: avocado.
  • Chipotles in adobo: Canned hot red chilli peppers (FDC 170107) used as a stand-in; adobo sauce adds some sugar, vinegar and salt.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Serve with

  • Also good in tacos, tortas or over rice; serve refried beans on the side.

Storage

  • Refrigerate tinga up to 4 days; freeze up to 3 months.

Reheating

  • Reheat in a pan with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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