Tostadas de Tinga de Pollo (Shredded Chicken and Salsa Tostadas) Recipe

Introduction

Tostadas de Tinga de Pollo combine crispy tostadas with smoky shredded chicken and flavorful refried black beans for a vibrant Mexican dish. This recipe is perfect for a satisfying meal that balances textures and bold flavors.

Ingredients

• 4 ounces smoked bacon, sliced crosswise into thin strips
• 1 medium white onion, chopped, plus more for serving
• 2 (15-ounce) cans black beans, undrained
• 1 chipotle chile in adobo, chopped, plus 2 tablespoons adobo sauce
• Kosher salt (optional)
• 2 cups cooked shredded chicken (from a roast chicken or rotisserie chicken)
• 1½ cups salsa, such as guajillo or aguacate ahumado salsa
• 8 tostadas
• 4 ounces queso fresco, crumbled
• Cilantro leaves and tender stems, for serving

Instructions

1. Step 1: Place the bacon in a large room-temperature skillet, preferably cast-iron, and heat over medium-high. Cook, stirring occasionally, until the bacon is browned and crispy, about 6 minutes. Transfer to a small heatproof bowl.
2. Step 2: Add the chopped onion to the bacon fat in the skillet and cook over medium-high heat, tossing occasionally, until tender and brown, about 6 minutes.
3. Step 3: Add the black beans with their liquid, the cooked bacon, chopped chipotle, and adobo sauce to the skillet. Bring to a boil, then cook, stirring occasionally, until the liquid has reduced slightly, about 5 minutes.
4. Step 4: Use a potato masher to smash the beans until almost no whole beans remain and the mixture is thick, smooth, and creamy, similar to sour cream. Remove from heat and season with salt if desired. The mixture will thicken as it cools.
5. Step 5: In a medium saucepan over medium-high heat, warm the shredded chicken and salsa together, stirring occasionally, until the chicken is fully coated and heated through. Season with salt if needed.
6. Step 6: Spread about 1/3 cup of the refried beans over each tostada. Top with about 1/2 cup of the chicken tinga, then sprinkle with crumbled queso fresco, cilantro leaves, and chopped onion.

Tips & Variations

• Use rotisserie chicken for a quick shortcut, or roast your own chicken for deeper flavor.
• Substitute black beans with pinto beans if preferred.
• Add sliced avocado or a dollop of sour cream for extra creaminess.
• For a spicier dish, add extra chipotle or a splash of hot sauce to the chicken mixture.

Storage

Store any leftover refried beans and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Assemble tostadas just before serving to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the refried beans without bacon?

Yes, you can omit the bacon for a vegetarian version. Use olive oil instead to cook the onions and chipotle for flavor.

What can I use if I don’t have tostadas?

If tostadas aren’t available, you can use crispy baked tortillas or sturdy corn tortillas toasted in a dry skillet until crisp.

Tostadas de Tinga de Pollo (Shredded Chicken and Salsa Tostadas) Recipe

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★★★★★

4.6 from 141 reviews

Tostadas de Tinga de Pollo are a flavorful Mexican dish featuring crispy tostadas topped with smoky refried black beans, tender shredded chicken cooked in a spicy chipotle salsa, crumbled queso fresco, fresh cilantro, and chopped onions. This recipe combines textures and smoky, spicy flavors for a satisfying and authentic meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 tostadas 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Bacon and Beans

• 4 ounces smoked bacon, sliced crosswise into thin strips
• 1 medium white onion, chopped, plus more for serving
• 2 (15-ounce) cans black beans, undrained
• 1 chipotle chile in adobo, chopped
• 2 tablespoons adobo sauce
• Kosher salt (optional)

Chicken and Toppings

• 2 cups cooked shredded chicken (from a roast chicken or rotisserie chicken)
• 1½ cups salsa (such as guajillo or aguacate ahumado salsa)
• 8 tostadas
• 4 ounces queso fresco, crumbled
• Cilantro leaves and tender stems, for serving
• Chopped onion, for serving

Instructions

1. Cook the Bacon: Place the smoked bacon strips in a large, room-temperature cast-iron skillet and heat over medium-high. Cooking slowly as the skillet heats helps render the fat without sticking. Stir occasionally until the bacon is browned and crispy, about 6 minutes. Remove the bacon and transfer it to a small heatproof bowl, saving the rendered fat in the skillet.
2. Sauté the Onion: Add the chopped white onion to the skillet with the bacon fat. Cook over medium-high heat, tossing occasionally, until the onion is tender and browned, about 6 minutes.
3. Add Beans and Chipotle: Pour in the black beans with their liquid, add the cooked bacon back in, along with the chopped chipotle chile and adobo sauce. Bring the mixture to a boil, then cook, stirring occasionally, until some of the liquid reduces and thickens, about 5 minutes.
4. Prepare Refried Beans: Using a potato masher, smash the beans until the mixture is thick, smooth, and creamy with almost no whole beans remaining—similar in consistency to sour cream. Remove from heat and taste; season with kosher salt if desired. The mixture will thicken further on standing.
5. Heat Chicken in Salsa: In a medium saucepan over medium-high heat, combine the shredded chicken and salsa. Stir occasionally until the chicken is fully coated and warmed through. Taste and adjust seasoning with salt if necessary.
6. Assemble the Tostadas: Spread approximately 1/3 cup of the warm refried beans evenly over each tostada shell. Top with about ½ cup of the chicken tinga mixture. Finish by sprinkling crumbled queso fresco, fresh cilantro leaves and tender stems, and additional chopped onion over each tostada. Serve immediately.

Notes

• You can use leftover roasted or rotisserie chicken for convenience.
• Adjust the amount of chipotle chile and adobo sauce to control the heat level.
• Queso fresco can be substituted with cotija cheese if preferred.
• For a vegetarian version, omit the bacon and use vegetable oil instead, and substitute chicken with sautéed mushrooms or jackfruit.
• Tostadas can be store-bought or homemade by frying corn tortillas until crisp.

Keywords: Tostadas, Tinga de Pollo, shredded chicken, refried beans, chipotle, Mexican recipe, queso fresco, easy Mexican dinner