Shredded Spicy Chicken Tostadas (Tinga)

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So flavorful! Added 2 sliced jalapenos when I added the onion because we enjoy spicy food.

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I omitted the chorizo and used dry herbs and it was delicious. Could be served with tortillas or tostadas - whichever you prefer. I prefer the crunch of the tostadas with this recipe. I also topped it with a little shredded cabbage and sliced avocados. I used the canned chipotles in adobo sauce and it came out pretty spicy but fine for those who like spicy foods.

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This is an awesome recipe! Highly recommended, I refer to it as Sloppy Jose

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Good and easy to make

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Just made the filling and served it with plain tortillas when we had friends over for a football game - everyone loved it! Very good, will make again.

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I would not change a thing with this recipe, it turned out delicious! Next time I am doubling or even tripling this recipe

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I had always made tinga the way my mom made it but I'm using this now. Even my mom changed it too, not all of it but still, she liked it!

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Great flavor! I loved this recipe!

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This is a delicious recipe and the first time I used pureed canned chipotle. I was looking to use a leftover Costco rotisserie chicken and this recipe worked perfectly. I made "street" tacos out of it instead of toastadas, but the taste is the same. I have wanted to make the Mexican food I have been buying here for decades. Marcela's show has inspired me to pursue a working knowledge of how the flavors are assembled and the meals are developed in an easy to understand format. Thank you!

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Fabulous dish! I will make this again and again. The Tinga had quite a bite to it, but mellowed out to perfect after I added the shredded chicken. We decided to plate with a cumin and onion flavored brown rice instead of using tostadas an it was really yummy. After plating I sprinkled freshly cut cilantro. Because it is summertime I served a chilled black bean and mango salsa... everyone loved it!