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Chicken Tinga Tostadas Recipe Easy Dinner with Avocado and Queso Fresco

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Smoky, saucy shredded chicken tinga piled onto crispy tostada shells and topped with creamy avocado, crumbly queso fresco, and fresh garnishes. This easy Mexican-inspired dinner is perfect for weeknights, parties, or family gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb) or thighs
  • 1 tablespoon vegetable oil or olive oil
  • 1 medium yellow onion, sliced thin
  • 2 garlic cloves, minced
  • 1 (14.5 oz) can fire-roasted diced tomatoes, drained
  • 2–3 chipotle peppers in adobo sauce (from a can, adjust to taste)
  • 2 tablespoons adobo sauce (from the chipotle can)
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup low-sodium chicken broth or water
  • 8–10 tostada shells (store-bought or homemade)
  • 2 ripe avocados, sliced or diced
  • 1/2 cup crumbled queso fresco (or feta cheese)
  • 1/2 small red onion, thinly sliced
  • Fresh cilantro leaves (for garnish)
  • Lime wedges (for serving)
  • Optional: thinly sliced radishes, shredded lettuce, Mexican crema

Instructions

  1. Place chicken breasts or thighs in a medium pot. Cover with water and add a pinch of salt. Bring to a gentle boil, reduce to a simmer, and cook for 12-15 minutes until the chicken is cooked through (internal temp 165°F). Remove and let cool slightly.
  2. Shred the chicken into bite-sized pieces using two forks or shredding claws. Set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced onion and cook 4-5 minutes until soft and translucent. Add minced garlic; cook 1 minute more.
  4. In a blender or food processor, combine sautéed onions/garlic, drained tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, pepper, and chicken broth. Blend until completely smooth, about 30 seconds.
  5. Return the sauce to the skillet and bring to a simmer over medium heat. Add shredded chicken, stir to coat, and simmer uncovered for 8-10 minutes, stirring occasionally, until sauce thickens and clings to the chicken. Taste and adjust seasoning.
  6. While the tinga simmers, slice avocados, crumble queso fresco, thinly slice red onion, and chop cilantro. Set toppings out in small bowls.
  7. If making homemade tostada shells: Preheat oven to 400°F. Brush corn tortillas lightly with oil, place on a baking sheet, and bake for 5-7 minutes per side, or until golden and crunchy. Store-bought tostadas can be used as is.
  8. Lay out tostada shells. Spoon a generous layer of chicken tinga onto each. Top with avocado, queso fresco, red onion, cilantro, and any extras. Finish with a squeeze of lime.

Notes

For less spice, use fewer chipotle peppers or add sour cream to mellow the heat. Use rotisserie chicken for a shortcut. Only assemble tostadas right before eating to keep shells crunchy. For dairy-free, skip the cheese and add extra avocado or a vegan crema. Leftover chicken tinga can be refrigerated for up to 4 days or frozen for 2 months.

Nutrition

Keywords: chicken tinga, tostadas, Mexican dinner, avocado, queso fresco, easy dinner, weeknight meal, party food, gluten-free option

Find it online: https://prismtaste.com/chicken-tinga-tostadas-recipe-easy-dinner-with-avocado-and-queso-fresco/