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Shredded Spicy Chicken Tostadas (Tinga)

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
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1 pound boneless skinless chicken breasts

1 tablespoon whole peppercorns

1 tablespoon salt

2 cloves garlic

1/4 medium white onion

1 bay leaf


4 ounces raw pork chorizo

1/2 large white onion, chopped

1 clove garlic, minced

3 tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded

1 cup chopped tomatillos (husked and rinsed first)

2 tablespoons pureed chipotle

1 1/2 teaspoons kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

1/2 teaspoon crumbled dried Mexican oregano

1 sprig fresh marjoram

1 sprig fresh thyme

10 store-bought tostadas


  1. For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
  2. For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
  3. To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.