Tostada de Tinga

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Tostadas de tinga include tender, flavorful shredded Crock Pot chicken on top of crispy tostada shells.

Course Dinner

Cuisine Mexican

Keyword chicken tinga, chicken tinga tostadas, chicken tostadas, tostada de tinga, tostadas de tinga

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 410kcal

Author Blair Lonergan

Ingredients

2 ½ lbs. boneless, skinless chicken thighs (or sub with chicken breast)
1 (15 ounce) can tomato sauce
1 small yellow onion, finely chopped
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon finely chopped canned chipotle peppers in adobo sauce
1 teaspoon kosher salt, plus more to taste
1 teaspoon dried oregano
½ teaspoon dried thyme
1 dried bay leaf
12 tostada shells
Optional toppings: shredded Mexican blend cheese or queso fresco, fresh cilantro, pickled red onions, sour cream, lime wedges, diced avocado or guacamole, pico de gallo or salsa

Instructions

Combine the chicken, tomato sauce, onion, garlic, chipotles, salt, oregano, thyme, and bay leaf in a slow cooker. Cover and cook until the chicken reaches an internal temperature of 165°F, about 1-2 hours on HIGH or 3-4 hours on LOW. Shred the chicken with two forks.
Transfer the shredded chicken and sauce from the slow cooker to a large (12-14 inch) skillet. Cook over high heat, stirring occasionally, until most of the liquid evaporates, 10-12 minutes. Simmering the chicken and sauce in a skillet helps to concentrate the flavor, and prevents a watery sauce that could otherwise make the tostadas soggy. Taste and season with salt and ground black pepper, to taste.
Spoon a bit of the chicken onto the center of each tostada shell. Add the desired toppings and serve.

Notes

You do not need to add any extra liquid to the Crock Pot. The juices from the chicken, onion, and tomato sauce, as well as the condensation from the slow cooker, should be more than enough liquid by the end. You don’t want to water-down the sauce.

Nutrition