Hello friends of Paulina Cocina! As the word toast in gastronomy is used to name different recipes depending on the place where we are, we are going to start by telling what the Chicken tostadas in Mexico.

Chicken tostadas are a common choice at street food stalls and Mexican restaurants, enjoyed as a tasty appetizer or main dish. It is also very common for it to be a homemade meal (ideal to take advantage of the tortillas from the day before) and that is the recipe that we are sharing with you today.

About the chicken tostadas

Chicken tostadas are the delicious union of two dishes: Chicken tinga and crispy corn tostadas. This combination is highly appreciated in Mexico and due to its versatility it has already gained popularity both in the country and in other parts of the world.

Starting at the beginning: Origin of chicken tostadas

Chicken tostadas, known as tostadas de tinga in Mexico, they are a traditional dish of Mexican cuisine. Although there is no exact story about the origin of chicken tostadas, it is believed to have originated in the Puebla region of central Mexico, but it has become popular throughout the country as part of the rich culinary tradition.

Puebla is known for its rich culinary tradition, and chicken tinga is one of the region’s most prominent specialties. Their popularity lies in their delicious flavor and their affordable price, which makes them the best option for a quick and tasty meal.

What is a toast in Mexico?

In Mexico, tostadas are a popular way to present various ingredients on a crunchy base of fried tortilla or corn tostada. Tortillas are fried in hot oil until crisp and used as a base to add desired ingredients and flavors.

6 facts about this recipe

  1. The chicken tinga of the tostadas is characterized by its smoky and spicy flavor, thanks to the use of chipotle peppers in a marinade. These chiles, which are smoked jalapeños packed in a tomato and spice sauce, give it its distinctive flavor and warmth.
  2. The chicken Tinga It is prepared by cooking the chicken in a sauce until it is tender and easy to shred. This creates a crumbly, juicy texture that blends perfectly with the crunchy base of the toast.
  3. In addition to tinga, you can also make chicken breast tostadas. For that, chicken breast is used that can be grilled, roasted, boiled or baked, and then shredded into small pieces or cut into fine pieces. Chicken breast can be seasoned with a variety of spices and seasonings.
  4. Chicken tinga tostadas are a common dish at events and celebrations in Mexico, such as national holidays, birthdays, and family reunions. They are a popular option to share and enjoy in company.
  5. Tinga tostadas are usually served with traditional accompaniments such as lettuce, sour cream, shredded cheese, avocado slices or puree, and hot sauce. These ingredients add freshness and balance the spiciness of the tinga.
  6. Chicken tostadas are often served with sauces and dressings to enhance their flavor. Some common options include tomato sauce, chipotle sauce, ranch sauce, cilantro sauce, barbecue sauce, soy sauce, or honey mustard dressing.

Mexican Chicken Tostadas Recipe

Chicken tostadas are often served as a main dish or as part of a banquet of appetizers. They can be presented on a tray with the toast as the base and the shredded chicken and additional ingredients arranged on top. Diners can add dressings and sauces to their liking.

Remember that the additional ingredients can vary without any problem, so we invite you to use your imagination and what you have at home to make this very simple recipe.

Yield: 8 servings

Preparation time: 40 minutes


  • 8 corn tostadas
  • 2 boneless, skinless chicken breasts
  • 1 small white onion, julienned
  • 2 garlic cloves, finely chopped
  • 2 medium tomatoes, diced
  • 1 can (200 g) of chipotles in adobo
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • vegetable oil for cooking
  • Shredded lettuce, sour cream, crumbled queso fresco and avocado slices to serve

How to make chicken tostadas in 5 steps

  1. In a large pot put the chicken breasts and cover with water. Bring to a boil and cook the breasts until cooked. Remove and let them cool enough to be able to shred.
  2. In a large skillet over medium heat heat a little vegetable oil. Add the chopped onion and garlic and cook until translucent. Add the chopped tomatoes and cook for a few minutes.
  3. In a small bowl, mix the chipotles in adobo (previously drained from the can) with the ground cumin. Add to the mixture in the skillet and cook for a few more minutes to allow the flavors to meld.
  4. Shred the cooked chicken and add to the pan. Cook for a few more minutes until the chicken is very hot and the flavors have incorporated. Taste the chicken tinga and season to taste.
  5. To assemble the tostadas, place a generous portion of chicken tinga on each corn tostada. Garnish with shredded lettuce, sour cream, crumbled queso fresco, and avocado slices.

Source: www.paulinacocina.net

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