📖 Instructions

1. Prepare the Chicken: If you're starting with raw chicken breasts, place them in a pot and cover with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the chicken is cooked through. Let it cool slightly before shredding with two forks. Alternatively, you can use pre-cooked rotisserie chicken for a quicker option. I usually go for the rotisserie chicken if I’m feeling lazy, which, let's be honest, is most nights!
2. Make the Tinga Sauce: While the chicken is cooking (or if you're using pre-cooked chicken), it's time to make the star of the show: the tinga sauce. In a blender or food processor, combine canned chipotle peppers in adobo sauce (start with 2-3 peppers for medium spice, adding more to taste), diced tomatoes (canned or fresh), diced onion, garlic cloves, chicken broth, apple cider vinegar, oregano, cumin, and a pinch of salt and pepper. Blend until smooth. The sauce should have a vibrant red color and a smoky aroma. Don't skimp on the chipotles—they’re what give the tinga its signature smoky flavor!
3. Sauté the Sauce: In a large skillet or Dutch oven, heat some olive oil over medium heat. Pour in the tinga sauce and bring to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together. This step is crucial for developing the depth of flavor in the sauce.
4. Combine Chicken and Sauce: Add the shredded chicken to the skillet with the tinga sauce. Stir well to coat the chicken evenly. Let it simmer for another 5-10 minutes, allowing the chicken to absorb the sauce's flavors. This is where the magic happens! The chicken will become incredibly tender and flavorful.
5. Prepare the Tostadas: While the chicken tinga is simmering, prepare your tostadas. You can either buy pre-made tostada shells or make your own by baking or frying corn tortillas. To bake, preheat your oven to 375°F (190°C). Brush the tortillas with olive oil and bake for about 8-10 minutes, or until crispy. To fry, heat some oil in a skillet over medium heat and fry the tortillas for about 1-2 minutes per side, until golden brown and crispy. Place the tostadas on a plate lined with paper towels to drain any excess oil. Pro tip: if you fry 'em, don't leave them unattended! I nearly burnt my kitchen down once. Just once, okay?
6. Assemble the Tostadas: Now comes the fun part: assembling your tostadas! Spread a generous layer of the chicken tinga on each tostada. Top with your favorite toppings, such as sliced avocado, crumbled cheese (queso fresco, cotija, or Monterey Jack are all great options), shredded lettuce, diced tomatoes, thinly sliced red onion, a drizzle of crema or sour cream, and a sprinkle of fresh cilantro. Don't be shy with the toppings! The more, the merrier!
7. Serve and Enjoy: Serve your Chicken Tinga Tostadas immediately and enjoy the explosion of flavors and textures in every bite. These are best enjoyed fresh, while the tostadas are still crispy and the toppings are at their peak.