Tostadas de Tinga: A Flavorful Mexican Street Food Favorite

Spread the love

Tostadas de Tinga are a vibrant and savory dish that originates from the Puebla region of Mexico, renowned for its rich culinary traditions. Tinga refers to a dish typically made with shredded chicken or pork simmered in a smoky chipotle tomato sauce, creating a robust and spicy flavor profile. Served atop crispy fried tortillas and garnished with fresh toppings, Tostadas de Tinga offer a delightful combination of textures and tastes, making them a popular choice for both casual meals and festive gatherings.

The History and Significance of Tostadas de Tinga

Tostadas, which translates to “toasted” in Spanish, are a type of Mexican street food characterized by a crisp fried or toasted tortilla base topped with various ingredients. Tinga, on the other hand, originates from Puebla and has roots in indigenous and Spanish culinary influences. Traditionally, tinga was made with shredded meat cooked in a tomato and chipotle chili sauce, reflecting the flavors and ingredients native to Mexico.

Today, Tostadas de Tinga are enjoyed throughout Mexico and beyond, appreciated for their bold flavors and customizable toppings. This dish exemplifies the creativity and diversity of Mexican cuisine, offering a versatile canvas for culinary experimentation.


To prepare Tostadas de Tinga, you will need the following ingredients:

For the Tinga:

  • Chicken Breast: 2 large, boneless, skinless (substitute with pork if preferred)
  • Onion: 1 large, finely chopped
  • Garlic: 3 cloves, minced
  • Chipotle Peppers in Adobo Sauce: 2-3 peppers, finely chopped
  • Tomatoes: 2 large, diced
  • Chicken Broth: 1 cup
  • Oregano: 1 teaspoon, dried
  • Cumin: 1 teaspoon, ground
  • Salt: 1 teaspoon, or to taste
  • Black Pepper: 1/2 teaspoon, freshly ground
  • Vegetable Oil: 2 tablespoons

For Serving:

  • Tostada Shells: 8-10, store-bought or homemade (see below for homemade recipe)
  • Refried Beans: 1 cup
  • Lettuce: 1 cup, shredded
  • Queso Fresco: 1/2 cup, crumbled
  • Crema Mexicana: 1/2 cup (or substitute with sour cream)
  • Avocado: 1, sliced
  • Radishes: 4-5, thinly sliced
  • Lime Wedges: For serving
  • Salsa Verde or Salsa Roja: For topping (optional)


Step 1: Prepare the Tinga

  1. Cook the Chicken: In a large skillet or pot, heat the vegetable oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
  2. Sauté Aromatics: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes, or until the onion becomes translucent and fragrant.
  3. Prepare the Sauce: Add the diced tomatoes, chipotle peppers in adobo sauce, dried oregano, ground cumin, salt, and black pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
  4. Shred the Chicken: Meanwhile, shred the cooked chicken breasts using two forks or your hands.
  5. Combine and Simmer: Return the shredded chicken to the skillet. Pour in the chicken broth and stir to combine. Reduce the heat to medium-low and simmer, uncovered, for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together. Adjust seasoning to taste.

Step 2: Prepare the Tostada Shells

  1. Fry or Bake the Tortillas: To make homemade tostada shells, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry each corn tortilla for about 1-2 minutes on each side, until golden and crispy. Alternatively, preheat your oven to 400°F (200°C). Brush both sides of corn tortillas lightly with oil, place them on a baking sheet, and bake for 6-8 minutes per side until crispy.

Step 3: Assemble the Tostadas de Tinga

  1. Spread the Base: Spread a layer of refried beans evenly onto each tostada shell.
  2. Add Tinga: Top each tostada with a generous portion of tinga chicken mixture.
  3. Add Toppings: Garnish with shredded lettuce, crumbled queso fresco, a drizzle of crema Mexicana (or sour cream), avocado slices, and thinly sliced radishes. Add a squeeze of fresh lime juice over the top.
  4. Optional Extras: Serve with salsa verde or salsa roja on the side for those who desire an extra kick of flavor.

Serving Suggestions

Tostadas de Tinga can be served in various delicious ways:

  • Party Appetizer: Arrange the assembled tostadas on a platter for guests to enjoy as finger food at parties or gatherings.
  • Main Course: Serve 2-3 tostadas per person as a satisfying main dish, accompanied by Mexican rice and a side of black beans.
  • Lunch or Dinner: Enjoy tostadas as a quick and flavorful meal option for lunch or dinner, perfect for busy weekdays.

Tips for Perfect Tostadas de Tinga

  • Chicken Texture: Ensure the chicken is fully cooked and tender before shredding it for the tinga mixture.
  • Sauce Consistency: Simmer the tinga mixture until the sauce thickens slightly to ensure it adheres well to the tostada shells.
  • Crispy Tostadas: If making tostada shells at home, ensure they are crispy to provide a satisfying crunch with each bite.


Tostadas de Tinga can be customized to suit different tastes and dietary preferences:

  • Pork Tinga: Substitute chicken with pork shoulder or pork loin for a richer, porkier flavor.
  • Vegetarian Option: Use tofu or mushrooms instead of chicken for a vegetarian tinga option.
  • Spicy Kick: Increase the amount of chipotle peppers for a spicier tinga sauce.

Health Benefits

Tostadas de Tinga offer a balanced mix of protein from chicken, fiber from beans and vegetables, and essential nutrients from fresh toppings like avocado and radishes. Corn tortillas provide complex carbohydrates and are gluten-free, making this dish suitable for various dietary needs.


Tostadas de Tinga exemplify the vibrant flavors and textures of Mexican cuisine, offering a delightful combination of crispy tortillas, savory tinga chicken, and fresh, colorful toppings. Whether enjoyed as a snack, appetizer, or main course, these tostadas are sure to satisfy with their bold flavors and satisfying crunch. Embrace the spirit of Mexican street food with Tostadas de Tinga and savor the authentic taste of Puebla in every bite.

Facebook Comments

Written by Robert Zelesky

Leave a Reply

Your email address will not be published. Required fields are marked *

Sopes: A Traditional Mexican Delight

Pato en Mole de Guajolote (Duck in Turkey Mole)