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Spicy Shredded Chicken Tostadas

Spicy Shredded Chicken Tostadas

  • Prep 5min
  • Total18min
  • Servings8



tablespoons chipotle peppers in adobo sauce


(15 oz) can Muir Glen™ diced tomatoes


small onion, finely minced


cups shredded cooked chicken


baked Old El Paso™ tostada shells


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  • 1

    Place chipotle peppers and diced tomatoes in a blender with 1/2 cup of water. Purée until smooth.

  • 2

    Heat olive oil in a large nonstick pan over medium-high, sauté minced onion, garlic cloves, cumin, salt and pepper until soft and translucent, about 4 minutes. Add tomato mixture and bring to a boil.

  • 3

    Add shredded chicken and heat through. Spread refried beans over each tostada, top with spicy shredded chicken and garnish with pickled onion and cilantro. Serve and enjoy!

Expert Tips

  • Purchase a rotisserie chicken from your grocery store to save time.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Spice up your Cinco de Mayo with spicy chicken tostadas! Perfect for a crowd, this spicy chicken is a great option for your guests to customize their own tostada.

Chicken Tinga: Mexican Spicy Shredded Chicken Dish

Chicken tinga is a well-loved Mexican dish that can be found both throughout Mexico as well as in the United States and beyond. This shredded chicken recipe has a signature sauce that is both tangy, spicy, and delicious. So, what exactly is chicken tinga?

Chicken tinga is a shredded chicken dish made special with its signature sauce combining tomatoes, onions, and chipotles in adobo. Garnish with sour cream or avocado slices. You can enjoy chicken tinga as a tostada topping, a type of stew, or a stuffing in a taco or burrito.

In the rest of this article, we will take a look at the origins and history of this tasty Mexican chicken dish. We will also check out where you might find a chicken tinga, and share with you an easy recipe you can try out at home.

  • 2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds 550g)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30ml) lard or vegetable oil
  • 6 ounces tomatillos, peeled (170g about 2 medium)
  • 6 ounces ripe plum tomatoes (170g about 2 medium)
  • 4 medium garlic cloves
  • 1 small white onion, finely chopped
  • 2 teaspoons dried oregano (preferably Mexican)
  • 2 bay leaves
  • 2 tablespoons (30ml) cider vinegar
  • 2 cups (475ml) homemade or store-bought low-sodium chicken stock (or water)
  • 2 to 3 canned chipotle chilies in adobo sauce, plus 1 tablespoon (15ml) sauce from can
  • 2 teaspoons (10ml) Asian fish sauce

Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin side down and cook, without moving, until well browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn.) Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.

Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover the pot and cook, turning chicken occasionally, until chicken registers 145°F when an instant-read thermometer is inserted into the center of the thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking the sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.

Add chipotle chilies and adobo, remove and discard bay leaves, and blend the sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard the skin and bones and finely shred the meat. Return it to the sauce. Add fish sauce and stir to combine.

Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary). Chicken tinga can be served in tacos stuffed into enchiladas or burritos on top of nachos, tostadas, and sopes or on its own.


I substantially doctored this recipe based on what I had available and what I thought might enhance the flavor profile. I'm sharing in case these changes/additions sound good to others. In the blender: I cut the tomato sauce by half, added a can of beef consommé, used 1.5 chipotle peppers instead of 3 (to reduce the overall heat for my children), left out the 2 tbs adobo sauce (as much as I personally wanted to include it!), added a 4 oz can of green chile peppers, added a half bunch of cilantro, and added the juice from half a fresh squeezed Meyer lemon. Then I sautéed the following until they caramelized and added the mixture to the blender: 2 small poblano chile peppers, the white onion, 3 stalks of celery, and 12 smashed garlic cloves. I added the blended mixture to the skillet with a 1/2 cup of dried currants for some fruity sweetness. I let that simmer for about a half hour. Then I added the poached shredded chicken to the skillet, along with half of a link of diced Portuguese sausage (I did not have any chorizo on hand). I let this heat up on low for a bit. It's absolutely delicious. I've made it ahead for dinner later this week.

Yes!! Followed this recipe exactly, but added a step to crisp the meat in order to give it more texture. After shredding the chicken, I added the chicken in batches to a non-stick skillet with some oil and let it brown a bit. This gives it a wonderful texture, more like grilled meat.

I followed the ingredients & adjust the quantity based on how much I'm making. Turned out to be really good, very thick and flavorful, I like it a bit sweeter so I mix about 1 tbsp of brown sugar. Because I couldn't find chorizo in here I just change it to sausage and stir fry it before adding it to the sauce. It's a keeper!

There are great recipes to make your own Chorizo on line. Quality. You'll know what's in it.

I made this tonight just as it was written with the exception of the optional chorizo. My hubby and 15 year old son loved it! The spice combinations make it unique.The smokiness of the Chipotle chilies make it perfect for summertime dinner here in California. I had hoped to add the Mexican Chorizo but it was such a bad product I could not bring myself to run the risk of ruining this wonderful dish. I am not very acquainted with Mexican Chorizo, in fact, I've never used it in a recipe. don't judge! Eager to keep to the original recipe, I picked up El Mexicano Brand Chorizo at my local market where Mexican products are abundantly supplied. No wonder I got so many 'knowing' looks from the Mexican ladies in line! Oh yes! They knew!! Who eats this stuff?? Do yourself a favor and get real pork meat sausage chorizo. Not El Mexicano Brand made from Pork salivary glands, lymph nodes & fat (cheeks), paprika, soy flour, vinegar, salt, spices red pepper, garlic, sodium nitrate. I tried to ɿry it up in a pan' to crisp it and it just made it worse. After doing more research, I found this : This is a great recipe and I would make it again. Skip the chorizo but don't forget the cilantro and garnish with fresh lime. Yum!

Yum, yum, YUM!! with some changes. I'm just sharing what I did so others know what can be done with this recipe - and it still tastes great!! I cut the recipe in half for 2 adult servings. I shredded 2 breast portions from a rotisserie chicken and skipped poaching step. I used a 14 oz can of diced tomatoes, drained 1 chipotle pepper with sauce (which I have in my freezer just for this purpose), no cloves (I hate cloves), NO onions at all (hubby has a sensitivity to onions ), 4 oz of AmyLu chicken chorizo (2 links pulverized in the blender) instead of Mexican chorizo and organic refried black beans instead of the creamy black bean spread. Also, I fried corn tortillas in about half the amount of oil. I basically followed the recipe directions by gently sauteeing minced garlic, then adding the chicken, chorizo and sauce. This turned out to be an easy, less time consuming, and extremely tasty dinner. Also, I did use queso fresco but forgot the crema. Oh well. A very forgiving recipe. Can't wait to make this again!

How to make Shredded Chicken Tostadas Recipe

To prepare Shredded Chicken Tostadas Recipe, get started by prepping up all ingredients and make shredded chicken.

Wash and clean chicken well. Add pepper powder, lime juice, salt to taste and mix well. Cover and let the chicken marinate for about 1 to 2 hours.

Later add olive oil into a Pan. And sauté the marinated chicken pieces on medium flame until cooked well. This will take about 15 minutes approximately.

Once chicken is cooked remove from heat and let it cool down. Then shred the chicken pieces with fingers and keep aside.

To make tostadas, heat oil for deep frying in a Kadai. If required, cut the tortillas to smaller in size, like I made for the convenience of serving.

Deep fry the cut tortillas in hot oil. The tortillas will puff up and turn golden brown and crunchy.

Once golden brown on both sides, remove from oil and drain it on kitchen towel. Repeat for rest of the tortillas.

To assemble Chicken Tostadas Recipe, do the topping. Place the deep fried tortillas on a serving plate.

Smear some refried beans on top of the tortillas, place shredded chicken, some fresh tomato salsa, cut vegetables and finally drizzle some guacamole and sour cream.

Use the links to get the recipes so you can make them easily at home. The Taco shells you can either make at home or even buy a store bought taco shell.

Shredded Chicken Tostadas Recipe can be served as an appetizer along with other mexican appetizers such as Mexican Vegetable Nachos Recipe and Refried Beans and Mushroom Tostada Recipe.