This is the ultimate weeknight shortcut. Dinner in under 20 minutes!
Ingredients
For the Chicken Tinga
- 1 jar Salsaology Tinga Simmer Sauce
- Chicken breasts or thighs from a store bought rotisserie chicken. If cooking chicken, follow these recipes instead: Stovetop, Slow Cooker, Instant Pot
- ½ medium white onion, thinly sliced
- 1 tablespoon olive oil
- Salt, to taste
For Serving Tostadas
- 8-10 crispy tostada shells
- 1 cup shredded iceberg or romaine lettuce
- ½ cup Mexican crema or sour cream
- 1 avocado, sliced
- ½ cup crumbled queso fresco or cotija
- Optional: 1 can of refried beans, sliced radishes, pickled onions, or cilantro
Method
- Remove the meat from a store-bought rotisserie chicken and shred into bite-size pieces (about 1 1/2 cups).
- Heat olive oil in a skillet over medium heat.
- Add sliced onions and sauté for 3–4 minutes until softened.
- Stir in the shredded chicken.
- Pour in the Salsaology Tinga Sauce and stir to coat.
- Simmer for 5 minutes until the chicken is hot and the sauce slightly thickens.
Assemble the Tostadas
- If using refried beans, spread first layer with beans. Top with Chicken Tinga mixture onto each tostada shell.
- Top with shredded lettuce, avocado slices, and crema.
- Sprinkle with queso fresco.
- Finish with radishes, or cilantro if desired.
Chef Tips
- Traditional touch: In Puebla, Tinga is often served with sautéed onions and crema to balance the smoky chipotle flavor.
- Make it a taco filling: Swap tostadas for warm corn tortillas.
- Meal prep friendly: The chicken tinga keeps well in the refrigerator for up to 4 days and freezes beautifully.