Chicken Tinga Tostadas

Chicken Tinga Tostada
Chicken tinga is really just shredded chicken in a tomato, chipotle sauce with onions. It doesn’t get much simpler or better than this! This Chicken tinga totally rocks!

Chicken Tinga Tostada

Chicken Tinga Tostadas are not the recipe I’d expect to find in a book about bread. And even though I did find it in a book about bread, it is not one I expected to like so much. But I adored these chicken tinga tostadas and I know you will love this chicken tinga recipe. That is why I’m posting two Mexican recipes in a row. You don’t mind, do you? Well, Manservant didn’t either!

What is chicken tinga made of?

Chicken tingas are made of simmered shredded chicken and then simmered again with onions, and a smoky tomato sauce made with chipotles. Chipotles are smoked and dried jalapenos and they are what gives chicken tinga its characteristic taste. Making the chicken is easy. Just throw it in a pot and let it simmer, just like you were making chicken soup. If you have an InstaPot this would work great also. This is a simple dish to make!

So the chicken tingas? A hit in our house. Really a home run. We used the leftovers on a quesadilla but they would have also been great in a bowl with rice, beans, and avocado. Dry it out a bit and they are the perfect taco! Chicken tinga would also be great in a burrito or as a filling for enchiladas.

Chicken tinga Tostada

Hot Bread Kitchen

I received the book, “Hot Bread Kitchen ” from the Blogging for Books program in exchange for this review. The cover of the book will catch your eye if you like looking at spectacular photos of bread. Winter is the perfect time to bake-especially bread-as my kitchen has no air conditioning- and baking bread requires a warm spot. Not only that, but this book by Jessamyn Waldman Rodriguez of Hot Bread Kitchen fame in East Harlem, leaves a warm spot in my heart.

Jessamyn is the bright mind behind the social enterprise that provides a life-changing education for low income minority women. Bakery trainees are taught skills that allow them to get management track positions in the food industry or even start their own businesses. How cool is that? Each loaf of bread sold helps pay for this mission. The bread that is baked every day is inspired by the women that are trained there, and the book reflects this.

Chapters such as unleavened flatbreads and then leavened flatbreads, leads to tortillas and challah, and filled breads and sweet breads, and quick breads and what to do with leftover bread. Yes, that’s a lot of bread. And the fun part is that there are breads in this book that I’ve never heard of. Breads such as M’smen  and Nan-E-Barbari and Momos all make an appearance. Though I don’t consider this a book for novice bakers, it certainly is one to peruse for numerous ideas in bread baking. Additionally, it includes recipes besides bread, that this group of international women cook for their families.

Chicken Tinga Tostada

Hence the chicken tingas, that is perfect with Hot Bread Kitchen tortillas and the chopped liver that works well with the recipe for matzoh. Yes, there are definitely recipes in here that may show up on my Passover table. I had the opportunity to try several of their creations and though I didn’t feel all were perfect, I did pick up a few new tricks.

Jessamyn’s challah is a bit salty for my taste but her recipe made a gorgeous loaf. Jessamyn employs a technique using pate fermentee  which is a pre-ferment dough, like levain, but it doesn’t impart a sour flavor to the final recipe. It also allows one to use less yeast in the dough and helps extend the shelf life of the final product. I have made many challahs, but none that used this technique. It does require an added step, which means planning 8-24 hours ahead, so that the pate fermentee can later be mixed into the challah bread dough.

Did it extend the life of the challah?  I do believe it did, but this loaf also had a lot of salt and that may have helped, too. Jessamyn also brushes her challah with an egg wash during the second rising and then again before it goes into the oven. What emerges is truly a spectacular bread. Her braiding instructions were too tough for me to follow, so I relied on my tried and true method. I’ll do a post about challah soon, I promise.

Banana bread was also on my radar screen, as the low and slow method of baking intrigued me. Can’t say I was overly impressed by the flavor, but maybe my bananas were lacking.  Currently I’m working on Jessamyn’s  bialy recipe as she uses Mimi Sheraton’s recipe, which I have also interpreted. They seem to be pretty good, but I haven’t tried toasting them yet!

Chicken Tinga Tostadas

All in all, Hot Bread Kitchen is a joy to read. Though the recipes may need to be tweaked for a home baker, I am not adverse to trying more. The photos are drool worthy and I love reading the notes and stories behind each recipe. This is a book meant to be read and lingered over and I am glad it is now part of my collection.

So there you have it. Chicken Tingas and a new cookbook to be on the watch for. Like I said I never expected to find a recipe for chicken tingas in a bread cookbook. But you can bet that I’m glad I did!

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Chicken Tinga Tostada

Pulled Chicken Tinga Tostadas and #TheHotBreadKitchenCookbook

  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 Servings 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Mexican


Chicken tinga is shredded chicken with onions in a tomato chipotle sauce. It doesn’t get much simpler or better than this! This Chicken tinga totally rocks!



1 1/2 lbs bone-in, skin-on chicken breast halves
1 large yellow onion, halved
4 garlic cloves, crushed and peeled
Kosher salt
1 15 oz can of diced tomatoes
2 chipotle peppers in adobo sauce, chopped
3 T olive oil
4 sprigs fresh thyme

Refried Beans
(Adapted from my friend Karen)
2 strips of bacon
12 garlic cloves
1/2 c minced onion
1 15 oz can of pintos
1/4 t oregano
1 pinch cumin
Chicken broth

12 6″ corn tortillas, home made or store bought
Canola oil

Tostada Toppings:
Refried Beans
Iceberg Lettuce Shredded
1 Tomato diced
1/2 c Mexican Crema or sour cream
1 /2 c crumbled cotija cheese or feta
Chopped Cilantro


Place the chicken breasts in a large pot and cover with cold water. Add one of the onion halves, 2 garlic cloves and 1 t kosher salt. Bring to a boil over high heat, skimming and discarding the foam that rises to the top. Reduce heat and simmer until the chicken is firm to the touch, about 30 minutes. Remove chicken from broth and set aside to cool. Do not throw the broth way! Once chicken is cool, shred the meat with your hands and discard the skin and bones.

While chicken is simmering, place tomatoes, 2 garlic cloves, chipotles and 1/2 t salt in a blender and blend until smooth. Slice the remaining onion half into thin half moons. Heat the olive oil in a large skillet over medium high heat and add the onion, thyme and a large pinch of salt. Cook, until the onion just begins to soften, stirring occasionally.

Add the shredded chicken and the tomato mixture to the skillet along with 1 c of the reserved broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is very tender and the flavors have developed, about 20 minutes. Keep warm until ready to assemble tostadas.

Refried Beans

Fry bacon. When bacon is crisp, remove from pan, but leave the bacon drippings. You can garnish the beans with the crisp bacon or you can eat it as is! Add garlic and onion and cook until soft. Add beans and cook until warmed. Using a potato masher or a fork, mash the beans. I prefer them to have some texture, but that is up to you. You may want to thin the mixture with some chicken broth, depending on how thick you like your refrieds! Season with oregano and cumin and add salt as desired.


In a skillet that can hold the tortillas, heat about 1″ of oil over medium high heat. Once the oil is hot, add the tortillas in one layer. (I usually do one at a time, but you can do s many as your skillet will hold.) Press each tortilla sown with tongs or a spatula to keep them flat. Cook until browned and crisp, about 1 minute per side. I do not like them totally crisp because then the don’t break as easy when you add your toppings. As they are cooked, transfer to a paper towel lined plate and blot each side. Set aside until ready to use.

To assemble:
Spread tostada with about 2 T of refried beans. Top with a large drained spoonful of chicken tinga, a bit of lettuce, some diced tomato, some crema and a bit of cheese. Garnish with cilantro.


Thanks Hot Bread Kitchen.

Keywords: chicken tinga, chicken tinga tostada, chicken tinga recipe, chicken tinga tacos,

Past March Recipes:

Pasta with Roasted Cauliflower, Pine Nuts and Raisins
Guinness Irish Grilled Cheese Sandwich with Bacon
Pickapeppa Shrimp

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  • Abbe Odenwalder
    March 17, 2016 at 10:24 pm

    A perfect family dish, Marcie!

  • Amy (Savory Moments)
    March 14, 2016 at 4:39 pm

    Oh my goodness, these look completely amazing!

    • Abbe Odenwalder
      March 17, 2016 at 10:29 pm

      Thanks Amy. Wish I had one right now!

  • ChgoJohn
    March 14, 2016 at 6:05 am

    It doesn't matter where you found the recipe, Abbe, it's definitely a keeper. I'm a big tostada fan but haven't made them at home — yet. I'm glad that you've also included a recipe for refried beans. I've been looking for one and yours sounds really good. Must be the bacon. 🙂

    • Abbe Odenwalder
      March 17, 2016 at 10:29 pm

      Do this John! Much better than in the restaurant!

  • SavoringTime in the Kitchen
    March 13, 2016 at 8:22 pm

    One of my favorite Mexican restaurants has wonderful chicken tinga but I've never made it at home. I can't wait to try this, Abbe. Thank you!

    • Abbe Odenwalder
      March 17, 2016 at 10:29 pm

      Just do it, Susan! So easy and well worth it!

  • Cheri Savory Spoon
    March 12, 2016 at 2:06 am

    Hi Abbe, now I'm wishing I would have picked up this book everything looks so delicious. Love the tostados, they sound like they are so full of flavor, a home run.

    • Abbe Odenwalder
      March 17, 2016 at 10:28 pm

      Sometimes it is hard to choose! Thanks for turning me on to this! This is a great recipe!

  • Agness Walewinder
    March 11, 2016 at 9:11 pm

    Oh girl, this food is just too beautiful to be eaten!! Mniam mnia x x 🙂

  • Laura Dembowski
    March 11, 2016 at 8:35 pm

    This is such a great dinner. I love making tacos and taco like dishes. It sounds like you have made a lot bread recipes. Always fun to try new recipes.

    • Abbe Odenwalder
      March 17, 2016 at 10:27 pm

      Love making bread-ever since college! This book has a lot of new things in it, that are worthy of trying!

  • Denise [email protected] Brazil To You
    March 11, 2016 at 6:14 pm

    The tostadas look amazing… and would not last long if I was there. 🙂 The hot bread book sounds phenomenal as well. I just wish I was so lazy to make breads — although are among my fave things to eat.

    • Abbe Odenwalder
      March 17, 2016 at 10:27 pm

      Great book for bead makers!Love baking bread when I have the time!

  • Anu - My Ginger Garlic Kitchen
    March 11, 2016 at 8:40 am

    These delicious looking tostadas are making me drool, Abbe. So love the mix of textures and flavors here. I bet they tasted divine.

  • Bam's Kitchen
    March 11, 2016 at 6:42 am

    Your descriptions and photos are making me hungry. I have never heard of Chicken tinga before but I am on board now and ready to try a couple of these right now.

  • mjskit
    March 11, 2016 at 3:29 am

    You must know that tostadas are one of those foods that I get a craving for about once a month. I can't say that many other foods. I love the mix of textures and flavors you can have on a tostada and these are no exception. Love these! Thanks for sharing!

    • Abbe Odenwalder
      March 17, 2016 at 10:26 pm

      Until I made my own, I was never a big fan of tostadas. Now I'm a HUGE fan!

  • Balvinder Ubi
    March 11, 2016 at 1:34 am

    I have never heard of chicken tinga before though I love all types of street foods. And both your recipes look mighty tasty!

  • Chris Scheuer
    March 10, 2016 at 7:11 pm

    I've never made chicken tinga but I think that's about to change! These look wonderful!

    • Abbe Odenwalder
      March 17, 2016 at 10:24 pm

      It's a great dish Chris and oh, so easy!

  • GiGi Eats Celebrities
    March 10, 2016 at 6:14 pm

    I am soooo on board with these! I might top grilled eggplant with the chicken mixture! 😀

  • All That I'm Eating
    March 10, 2016 at 3:46 pm

    I made chicken tinga a little while ago and was only thinking about it earlier! These tostadas sound delicious, something different to try!

    • Abbe Odenwalder
      March 17, 2016 at 10:23 pm

      Too funny! So many good textures in this. Not too mention the favors!

  • Lavender and Lime (
    March 10, 2016 at 6:55 am

    I am very interested to read more about the pate fermentee as I have never heard of it before for challah. And the braiding instructions 🙂

    • Abbe Odenwalder
      March 17, 2016 at 10:23 pm

      Basically it is dough that is made 24 hours ahead and then added to the batch of bread you are making. Will pot about it soon!

  • Beth
    March 10, 2016 at 4:57 am

    Your tingas sound terrific!

    • Abbe Odenwalder
      March 17, 2016 at 10:22 pm

      Most definitely they are, Beth!

  • Liz Berg
    March 10, 2016 at 2:09 am

    Between the bread descriptions and the tostada photos, I'm ready for another meal! Looking forward to your challah tutorial 🙂

    • Abbe Odenwalder
      March 10, 2016 at 4:10 am

      You have no idea how many challahs I've made over the years and I'm always trying to improve it! But these tingas need no improvement!

  • Adam J. Holland
    March 10, 2016 at 12:03 am

    Beautiful! Chicken tinga is divine and this recipe (not to mention the photos) has me jonesing for this. Impressive.

    • Abbe Odenwalder
      March 17, 2016 at 11:17 pm

      Now you make me wish I'd doubled the recipe!

  • beyondkimchee
    March 9, 2016 at 11:46 pm

    I love chicken Tinga. Yours looks gorgeous and tasty with refried beans. I should make chicken tinga more often.

  • Kitchen Riffs
    March 9, 2016 at 10:01 pm

    It's hard to have too many Mexican dishes. Plus, who doesn't want to say Pulled Chicken Tinga Tostada? With the emphasis on the tinga? Probably just me, but such a fun thing to say! Fun dish. Good post. Home run. 🙂

    • Abbe Odenwalder
      March 10, 2016 at 4:09 am

      You are right, John! Tinga is a fun word. Kind of makes you want to sing!

  • Karen Harris
    March 9, 2016 at 9:15 pm

    I adore chicken tinga, and with those fabulous beans, well, it sounds like perfection!

    • Abbe Odenwalder
      March 10, 2016 at 4:08 am

      If it wasn't for you Karen, I never would have liked refried beans. Thanks goodness you turned me around!

  • La Table De Nana
    March 9, 2016 at 8:09 pm

    Oh these look amazing..what a lot of heart you pit into son-in-law is great at meals such as these..he would love too though..too bad about the banana bread..I made beautiful hamburger buns for our BBQ burgers last night..and meeehhhhh….
    sometimes things are lovely to look at and taste ..well not great and the reverse is in this case..a home run;)

    • Abbe Odenwalder
      March 10, 2016 at 4:07 am

      This was a home run and I think I will be making it quite often! Chicken like this can be used in so many things!

  • Angie Schneider
    March 9, 2016 at 7:30 pm

    They look droolworthy, Abbe. I love that you use the refried beans on those tostadas.

    • Abbe Odenwalder
      March 10, 2016 at 4:06 am

      Refrieds make a great base for tostadas! And help keep them from getting soggy! These were fab, Angie!