Description
Bold and vibrant chicken tinga tostadas topped with creamy avocado and cool crema, perfect for any occasion.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 tablespoons chipotle in adobo sauce
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
- 8 tostada shells
- 1 cup refried beans
- 1 avocado, sliced
- Crema or sour cream, for topping
- Fresh cilantro, for garnish
Instructions
- In a large skillet, heat 1–2 tablespoons of oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion is translucent and fragrant (about 4–5 minutes).
- Stir in the shredded chicken, chipotle in adobo, cumin, and salt. Cook for about 5–7 minutes until heated through and flavors meld.
- Warm the tostada shells in a 350°F (175°C) oven for 5–7 minutes or heat them on a skillet for 1–2 minutes per side to restore crispness.
- To assemble, spread a layer of refried beans on each tostada, top with the chicken tinga mixture, add avocado slices, and drizzle with crema or sour cream.
- Garnish with fresh cilantro and serve immediately.
Notes
Taste and adjust the chipotle according to your heat preference. Assemble tostadas just before serving to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 460
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 60mg