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Tinga Toasts

Delightful toasts featuring a vibrant mix of shredded chicken, zesty tomatillos, and smoky chipotle peppers on crispy tostada shells.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tinga Filling
  • 2 cups shredded chicken
  • 4 tomatillos, husked and chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2-3 chipotle peppers in adobo sauce, chopped Adjust amount based on spice preference.
  • 1 cup chicken broth
For Assembly
  • 8 tostada shells
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Method
 

Preparation of Tomatillo Sauce
  1. In a pot, boil the chopped tomatillos until they are tender. Drain and blend them until smooth with the onion, garlic, and chipotle peppers.
Cooking the Chicken
  1. In a skillet, add the shredded chicken and pour in the tomatillo sauce along with the chicken broth.
  2. Stir until everything is well combined and bring to a simmer for about 5 minutes.
Assembly
  1. On each tostada shell, generously spoon the Tinga filling, allowing it to pile high.
  2. Top your Tinga Toasts with fresh cilantro and serve with lime wedges on the side.

Notes

Great sides include corn salad, guacamole, or avocado salsa. Pair with cold Mexican beer or agua fresca. Store leftovers in an airtight container for up to 3 days.