Tinga de Pollo Tostadas with Chipotle, Crema and Pickled Jalapeños

Steps

1. Step 1

   Put the chicken thighs in a saucepan, cover with water by an inch, and add a big pinch of salt. Bring to a gentle simmer and cook until the chicken is cooked through and pulls apart easily, 18–20 minutes. Lift the chicken out onto a plate (save 1/2 cup of the cooking liquid if you'd rather use it than broth) and let it cool slightly, then shred it with two forks.

   20 min

   • 1 1/2 lb boneless, skinless chicken thighs
   • salt
2. Step 2

   While the chicken simmers, make the pickles: stir the vinegar, water, sugar and 1 tsp salt in a small bowl until dissolved, then add the jalapeño rings. Let them sit at room temperature until you serve, at least 20 minutes.

   20 min, hands-off

   • 2 jalapeños
   • 1/3 cup white vinegar
   • 1/3 cup water
   • 1 tsp sugar
   • 1 tsp salt
3. Step 3

   Set a dry skillet over medium-high heat. Add the whole tomatoes, the quartered half onion and the garlic cloves. Cook, turning now and then, until blistered and blackened in spots and the tomatoes are soft, 8–10 minutes. Garlic browns fastest, so pull it out early if it starts to burn.

   10 min

   • 1 lb Roma tomatoes (about 4)
   • 1/2 white onion
   • 3 cloves garlic
4. Step 4

   Scrape the charred tomatoes, onion and garlic into a blender. Add the chipotles, 1 tbsp of the adobo sauce, the oregano and 1/2 tsp salt. Blend until smooth.

   2 min

   • 2–3 chipotle chiles in adobo, plus 1 tbsp of the sauce
   • 1 tsp dried oregano (Mexican if you have it)
5. Step 5

   Heat the oil in a large skillet over medium heat. Add the thinly sliced onion and cook until soft and golden at the edges, about 5 minutes. Pour in the blended sauce (it will sputter) and cook, stirring, for 3 minutes to thicken slightly.

   8 min

   • 1/2 white onion
   • 2 tbsp vegetable oil
6. Step 6

   Add the shredded chicken and the broth. Simmer, stirring occasionally, until the sauce coats the chicken and only a little liquid is left in the pan, 8–10 minutes. Taste and add salt.

   10 min

   • 1/2 cup chicken broth
7. Step 7

   Warm the refried beans in a small pot over low heat (or in the microwave), stirring in a splash of water if they are stiff.

   5 min

   • 1 can refried beans (16 oz)
8. Step 8

   Spread each tostada with a spoonful of warm refried beans, pile on the tinga, then top with crema, avocado slices, queso fresco, pickled jalapeños and cilantro. Serve right away with lime wedges.

   5 min

   • 12 corn tostada shells
   • 1/2 cup Mexican crema or sour cream
   • 1 avocado
   • 4 oz queso fresco
   • 1/4 cup cilantro leaves
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026