Chicken Tostadas Tinga with Potatoes

👩🏻‍🍳 Tamara Talks – About Tinga de Pollo

If you’ve followed Beyond Mere Sustenance for awhile, you may be aware of my respect for Rick Bayless, arguably the premier American voice on Mexican cuisine. I have 2 of his many cookbooks, and follow him online. The inspiration for these tostadas tinga was Mexican Everyday and Authentic Mexican. The recipes were both for tinga stew, and while both specified pork, they varied in complexity, and method. I will always give credit where credit is due!

When I started working on a recipe for tostadas de tinga, I knew I wanted to do shredded chicken breast. Poaching chicken takes only about 20 minutes, but you can shortcut the chicken by using the breast of a rotisserie chicken. I have written the tinga recipe with time-saving suggestions for the chicken and the tomatoes. If you have the time, I highly recommend poaching the chicken and roasting the tomatoes. The caramelization of the tomatoes adds depth and complexity to the finished stew. See the Ingredients section for more information.

What is tinga?

Tinga is a traditional Mexican dish originating in the state of Puebla. There are many variations using chicken, pork, beef (and probably others), but they all typically include chipotles, tomatoes, and onion. It is not a tricky dish to make (similar to making beef stew), and can be served like stew with warm tortillas, or as a filling in tostadas, tacos, and burritos.

I typically make a good-sized batch for the two of us, and we get 3 healthy meals out of it. Sounds like a win, right? Let’s get cooking!

📋 Ingredients You’ll Need

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• cooked chicken – If using for tostadas tinga or tinga tacos, shredded chicken works best. Rotisserie chicken is a great time saver. Shred the breast meat. If I’m cooking the chicken, I simply poach the chicken breasts about 15 minutes in water with aromatics (bay leaves, onion, thyme or marjoram, and Mexican oregano). I like to use my hand mixer to shred the chicken.
• tomatoes – I highly recommend roasting the tomatoes. The caramelization deepens their flavor. Roma tomatoes are super easy, but on photo day, I had these gorgeous vine ripened tomatoes. If you don’t want to mess with that, you can boil them for about a minute. Cool them, and slip off their skins. Alternatively, you can substitute 28 ounces of good fire-roasted tomatoes, and skip the step altogether.
• onion
• chipotle – Chipotle chiles are smoked jalapeños. In this preparation, we’re using canned chipotles in adobo. I specify 2 chipotles and 4 teaspoons of adobo. If you have crushed chipotles, 3 tablespoons is a good place to start unless you’re really not into any heat (or have littles).
• potatoes – Not all tinga recipes include potatoes. We like them a lot, and if you’re eating the tinga solo (or with a tortilla), the potatoes make it more substantial. I like Yukon gold or Texas gold potatoes, but use your preferred potatoes. A small dice makes them easier to handle in tostadas or tacos.
• chorizo – Chorizo is optional, but we love the depth of flavor it adds. Many versions do not include it. Choose a lean Mexican-style chorizo rather than the orange tube of chorizo that may have sketchy ingredients and a lot of fat. If you’re highly motivated, take a look at my healthy chorizo recipe.
• ground cumin
• Mexican oregano – If you don’t have it, substitute Mediterranean oregano (or omit it).
• garlic
• water or chicken broth – If you poach your chicken, use the poaching liquid. If not, use chicken broth.
• corn tortillas – You can buy tostada shells if you prefer, but I bake or air fry them.
• toppings and garnishes – As shown in the photos, I suggest quick pickled onions, sliced avocadoes, and crumbled cotija. I garnished with sliced jalapeño, chopped cilantro, and lime wedges. Try avocado crema, queso fresco, shredded cabbage or lettuce, etc. Be creative!

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🔪 Tostadas Tinga Step-by-step Instructions

Make the Tinga

• This tinga recipe starts with cooked, shredded chicken. See FAQ below for recommendations.
• If you don’t want to mess with roasting the tomatoes, you can either boil them before peeling, or substitute a 28 ounce can of fire roasted tomatoes. I roast them if I have time because caramelization deepens the flavor of the tinga!

• Prep the tomatoes – I follow the same procedure as the tomatillos in my salsa verde. I cut them in half lengthwise, and place them cut side up on the baking sheet. I was distracted and in a hurry on photo day, so the cut side is down🤪. (If the stem end is thick, I use a paring knife to cut it out.)

• Roast the tomatoes – Place the tomatoes in a hot oven until they’re wrinkly and have some browning. This takes about 30 minutes depending on size. If you’re really focused, you can speed up the process under the broiler. Allow them to cool before slipping off the skins.

• Cook the potatoes – Dice the potatoes, and cook in salted boiling water until almost tender. They finish in the stew. Rinse and drain. NOTE: A small dice makes the potatoes more manageable if serving the tinga on tostadas.

• Cook the chorizo – Cook the chorizo until it starts to brown. I like this meat masher to facilitate the process.

• Start the tinga – Add a tablespoon of oil to a good-sized skillet (I use my 12″ cast iron) over medium-high heat. Sauté the onion until it begins to soften (about 1-2 minutes). Add the garlic, cumin, and Mexican oregano.

• Add the remaining ingredients – Add the prepared tomatoes, potatoes, chorizo, shredded chicken, chipotles and adobo, and broth or water. Stir to combine. Simmer 15-20 minutes to combine the flavors. Check for seasoning, and heat level. Adjust as desired.

❓ FAQ

💭 Tips

The easiest way to shred chicken is with a hand mixer. Place the chicken in a large mixing bowl, then use a hand mixer on low speed to break the chicken into shreds. This hack is a complete timesaver, especially if you are making a larger amount.