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Chicken Tinga Tostada Recipe

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July 13, 2012

I have a friend that is teaching me how to make some typical Mexican dishes. Tinga is one of my favorite dishes. They eat this meal as part of “comida” (eaten about 3pm) or for “cena” (eaten about 8 or 9pm).

I love how easy this chicken tinga tostada recipe is to make – and that it makes a lot of food for our family. We have enough for dinner and then leftovers for a few days. This will make at least 40 tostadas.

Chicken Tinga Tostadas


  • 2 boneless/skinless chicken breasts
  • 2 chicken breasts with skin and bones
  • 3-4 tomatoes
  • ½- ¾  cup water (or chicken broth)
  • ¼ small onion
  • 1 garlic clove
  • Chipotle peppers (2-3 from a can)
  • 1 teaspoon chicken bouillon
  • 6 cups thin sliced cabbage (about ¼ head of cabbage)
  • Salt to taste
  • Oil


  1. In a large stock pan boil chicken until cooked.
  2. Remove from broth and shred the cooked meat.
  3. In a blender combine tomatoes, 1 garlic clove, onion, 2-3 chipotle peppers, chicken bouillon, and water and set aside. (You can use less chipotle if you don’t like it spicy.)
  4. In a large stock pot coat the bottom with oil and heat it on the stove. When it’s hot add cabbage and let it cook for about 5 minutes. Using a colander to strain out the chunks, pour the liquid from the blender through the colander, into the stockpot. If there are still a lot of chunks in the colander, add it back to the blender with a splash of water. Blend and add to pot.
  5. Add shredded chicken and stir.
  6. Cover and bring to a boil. Add salt to taste.
  7. Serve on tostada shells. You can put refried beans on the tostadas, then the meat mixture, then cream. We also like to crumble Panela cheese to put on top.

Get creative and add more toppings if you like. Tostadas look different in Mexico than in the US. If you prefer, you can also add shredded lettuce or cheddar cheese.

This meal will have a lot of liquid, so it’s best to serve with a slotted spoon. You could also serve this on soft tortillas. It makes a lot of food, so this could also be a great meal to bring to a potluck dinner.

Serve it with a side of rice for a tasty Mexican meal.

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