Tostadas de Tinga

These home made tostadas de tinga are a Mexican evening favourite! Crispy toasted corn tortillas get topped with refried beans, guacamole, and smoky, spicy rooster tinga. Each chunk is full of chipotle taste and crunch!

I really like recreating my favourite Mexican avenue meals recipes at house, from conventional pambazos to tacky rooster flautas, and these flavor-packed home made tostadas.

Mates and followers of Mexican meals, as we speak’s recipe is for you! In my home, Mexican evening is the most effective excuse to recreate my favourite genuine avenue meals dishes. Lately, I made these tostadas de tinga that (humbly) knocked our socks off. The flavors within the saucy rooster tinga turned out good within the On the spot Pot. Smoky, zesty, savory, and simply spicy sufficient.

After piling the rooster onto a corn tortilla with refried beans and some basic toppings, everybody on the desk went again for seconds. I even wrapped up the leftover rooster tinga in a fluffy flatbread for lunch the following day. Prepare dinner as soon as, eat twice, particularly when it’s this scrumptious!

Why I Love These Tostadas de Tinga

Fast. Even in case you’re cautious about cooking rooster, the On the spot Pot makes it SO straightforward and foolproof. Simply add all the pieces to the On the spot Pot, seal the lid, and let it cook dinner. The rooster tinga comes out wealthy, juicy, and stuffed with taste in a fraction of the time it takes utilizing different strategies.
Daring chipotle flavors. If you happen to love the flavour of spicy, smoky chilies, as you discover in my recipes for chipotle rooster or garlic guajillo steak, these rooster tinga tostadas are proper up your alley. Each chunk is bursting with Mexican-inspired elements, with the choice to adapt the spice degree to style.
Customizable. Your basic tostada comes loaded with a thick layer of refried beans and juicy shredded rooster tinga, and from there, it’s as much as you! I really like including creamy guacamole, crunchy cabbage, and contemporary pico de gallo to tame the chili warmth.

A spoon resting in a pot of chicken tinga.

What Is Tinga?

In Mexico, “tinga” is a stew comprised of tomatoes, onion, garlic, chipotles with adobo sauce, and spices. Rooster tinga, or tinga de pollo, is made with shredded rooster, and also you’ll most frequently see it piled onto tostadas: a flat and crispy corn tortilla that’s toasted, then layered with refried beans, tinga, and toppings like shredded lettuce, salsa, and guacamole.

Chicken tinga ingredients with text labels overlaying each ingredient. — Rooster tinga elements.

Elements You’ll Want

These tostadas encompass my On the spot Pot rooster tinga layered over a crispy corn tortilla with extra tasty Mexican-inspired toppings. I am going over the elements you’ll want and embody some notes beneath. Scroll right down to the printable recipe card for the total record and full recipe particulars.

For the Rooster Tinga

Rooster – I exploit boneless, skinless rooster thighs. You should use rooster breasts in case you want.
Oil – Olive oil or one other cooking oil, like avocado or canola oil.
Spices – Cumin, paprika (candy or smoked), garlic powder, and salt. If you happen to’d like to make use of contemporary garlic, substitute 2-4 minced cloves per 1 teaspoon of garlic powder.
Onion – Slice up a yellow onion or related.
Chipotles in Adobo – Chop the peppers and reserve a few spoonfuls of the adobo sauce.
Rooster Inventory – Or low-sodium rooster broth. You should use vegetable inventory or broth if wanted.
Enchilada Sauce – For the reason that chipotle peppers convey quantity of warmth, I wish to adapt my home made enchilada sauce to make it a bit milder. Any gentle enchilada sauce will work, store-bought or home made.
Herbs – Contemporary or dried oregano and bay leaves.

For the Tostada

Tortillas – Corn tortillas are the normal selection for tostadas as they’re sturdier and crispier than flour tortillas. You’ll toast the tortillas within the oven earlier than you add the toppings (“tostada” is Spanish for toasted, in any case).
Refried Beans – Select your most popular store-bought refried beans or borrow the home made recipe from my huevos rancheros tacos.
Guacamole – Nothing beats the freshness of home made guacamole! Be at liberty to make use of your favourite recipe. Retailer-bought guac will even work in a pinch.
Shredded Cabbage – This may be pink or inexperienced cabbage, or shredded lettuce in case you’d like.
Pico de Gallo – Use your favourite pico de gallo recipe or store-bought. You can even use common salsa, both spicy or gentle.

The way to Make Tostadas de Tinga

Like my On the spot Pot rooster mole (which I additionally extremely suggest if Mexican cooking is your jam!), the rooster tinga for this recipe is fast and simple to make within the strain cooker. After that, it’s a matter of toasting your tortillas and piling them up with all of the fixings. Right here’s tips on how to do it:

First, Put together the Rooster Tinga

I often get my tinga de pollo strain cooking whereas I chop and prep the tostada elements. This manner, all the pieces is able to go.

Seasoned chicken pieces in a metal bowl. — 1. Season and sear the rooster.

Season the rooster. Mix the rooster with olive oil, salt, cumin, paprika, and garlic powder, and toss to coat.
Brown the rooster. Subsequent, together with your On the spot Pot set to Sauté, sear the seasoned rooster in a little bit of oil till it’s browned on all sides.
Load the On the spot Pot. Add the remaining tinga elements to the pot, and seal the lid.
Prepare dinner. Set the rooster to cook dinner on Handbook/Excessive Strain for quarter-hour, adopted by a pure launch.
Shred. Lastly, use a pair of forks to shred the rooster contained in the pot, and go away it to relaxation within the sauce when you prep the corn tortillas for the tostadas.

Then, Make the Tostadas

Along with your rooster saucy and ready, it’s time to assemble these rooster tinga tostadas:

Overhead view of unbaked tostadas with a basting brush and a small bowl of oil on a lined baking sheet. — 1. Brush the tortillas with olive oil.

Toast the tortillas. Brush your corn tortillas calmly with olive oil and bake them at 410ºF for 10 minutes on parchment-lined baking sheets. Make certain they’re in a single layer, and don’t neglect to flip midway by.
Assemble. I often assemble my tostadas beginning with a layer of refried beans, then guacamole, adopted by a scoop of rooster tinga topped with shredded cabbage and pico de gallo. Pile ‘em up, and luxuriate in!

Assembled tostadas set on a baking sheet.

Suggestions and Variations

Brown the rooster first. Whereas it’s not 100% obligatory, searing is a fast further step that provides taste. If it is advisable to, you’ll be able to sear the rooster in batches.
Let the On the spot Pot naturally launch. This implies merely permitting the On the spot Pot to progressively depressurize fairly than manually venting the strain as soon as the cooking time is up. Don’t skip this step! The rooster continues to cook dinner whereas the pot naturally releases.
Verify that the rooster is cooked. Use an instant-read thermometer to examine the inner temperature on the thickest a part of the rooster thighs (or breasts). Rooster is finished when it reaches 165ºF.
Make it tacky. Crumble over Mexican cotija cheese (feta is an effective substitute), or shredded Monterey Jack, cheddar, or Asiago cheese.
Add bitter cream. Add bitter cream or Mexican crema to the tostadas for a refreshing layer.
Vegetarian. A good way to make vegetarian tostadas is to swap the meat for tofu sofritas.

Do you eat a tostada like a taco?

Tostadas are a bit completely different than tacos. Whereas a taco is folded across the elements to create just a little pocket, a tostada is flat. There’s no folding, tilting, or turning wanted. Simply elevate it up, preserve it straight, and tuck in!

Close up of tostadas de tinga piled with toppings next to lime wedges on a baking sheet.