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Flavorful Chicken Tinga Tostadas Recipe with Easy Creamy Avocado Crema

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A bold and satisfying Mexican-inspired dish featuring smoky shredded chicken in chipotle sauce on crispy tostadas, topped with a silky avocado crema that balances the heat perfectly.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 cup low-sodium chicken broth
  • 2 tablespoons vegetable oil
  • 1 ripe avocado
  • 1/2 cup sour cream or Mexican crema
  • Juice of 1 fresh lime (about 2 tablespoons)
  • 1 small clove garlic, minced
  • Salt, to taste
  • Water to thin, as needed
  • 8–10 tostadas (store-bought or homemade crispy corn tortillas)
  • 1 cup shredded lettuce or finely shredded cabbage
  • 1/2 cup crumbled queso fresco or feta cheese (optional)
  • Fresh cilantro leaves, roughly chopped
  • Pickled red onions or sliced radishes (optional)

Instructions

  1. Place chicken thighs in a large pot and cover with water. Bring to a boil, reduce heat, and simmer for about 20 minutes until cooked through (internal temp should reach 165°F / 74°C). Drain and let cool slightly.
  2. Using two forks or your hands, shred the chicken into bite-sized pieces. Set aside.
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add sliced onions and sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in chopped tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and bay leaf. Cook, stirring occasionally, until tomatoes break down and sauce thickens slightly, about 8-10 minutes.
  5. Add shredded chicken to the skillet, pour in chicken broth, and stir to combine. Reduce heat to low and simmer for 15 minutes, allowing flavors to meld and sauce to thicken. Season with salt and pepper to taste. Add more broth if sauce becomes too thick.
  6. While the chicken simmers, combine ripe avocado, sour cream, lime juice, minced garlic, and a pinch of salt in a blender or food processor. Blend until smooth and creamy, adding water 1 tablespoon at a time to reach desired drizzling consistency.
  7. If using store-bought tostadas, lightly warm them in the oven at 350°F (175°C) for 5 minutes to crisp. For homemade, fry corn tortillas in hot oil until golden and crispy, then drain on paper towels.
  8. Spread a thin layer of shredded lettuce or cabbage on each tostada. Spoon a generous amount of chicken tinga over the top. Drizzle with creamy avocado crema, sprinkle with crumbled queso fresco and chopped cilantro. Add pickled onions or radishes if desired.
  9. Serve immediately with lime wedges on the side.

Notes

Use chicken thighs for juicier, more tender meat. Avoid overcooking the sauce to prevent dryness; add broth as needed. Crisp tortillas carefully to avoid burning. Prepare avocado crema just before serving or cover tightly to prevent browning. For dairy-free crema, substitute sour cream with coconut yogurt.

Nutrition

Keywords: chicken tinga, tostadas, avocado crema, chipotle, Mexican recipe, easy dinner, smoky chicken, creamy avocado, weeknight meal

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