A MEAL YOU CAN MAKE

Chicken tinga tostadas

Smoky shredded chicken spooned over crisp corn tostadas.

About 56 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Open guided recipe →

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Check tostadas and chipotle paste for wheat/gluten and other allergens. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~526 kcal · 43g protein · 39g carbohydrate · 23g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Slice onion, shred lettuce and mince garlic. Keep chicken and its utensils separate from vegetables. Set out tomatoes, chipotle paste, oil and tostadas.

  2. Poach the chicken

    Put chicken and water in the pan; add extra water only if needed to cover. Bring to a gentle simmer, cover and cook until the thickest part passes the probe check. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  3. Get everything ready

    Lift chicken onto a clean plate and shred with two forks once safe to handle. Save a small cup of cooking liquid and empty the pan.

  4. Make the tinga sauce

    Heat oil over medium heat. Soften onion for 6 minutes, add garlic, then tomatoes and chipotle paste. Simmer while stirring until thickened.

  5. Coat the chicken

    Fold shredded chicken into the sauce. Add a little reserved cooking liquid if dry and stir until steaming hot throughout.

  6. Check and serve

    Slice avocado. Top tostadas with lettuce, hot tinga and avocado just before eating so they stay crisp.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 15 min · Cooking: about 36 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Pueblan-inspired · ready-made tostadas. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

Open this recipe in your kitchen · Recipe questions?