Shredded Chicken for Tostadas (Tinga)

"My best friend taught me how to make this and it is authentic."
photo by SweetySJD photo by SweetySJD
photo by SweetySJD
Ready In:




  • Place chicken breasts in large pot and add water to cover. Add salt.
  • Turn water up to boiling and let simmer until chicken is cooked through.
  • Once chicken is cooked, remove from pan and shred. Set aside.
  • Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.
  • Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat).
  • Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.
  • Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.
  • Mix chicken and salsa together and serve warm on tostadas.

Questions & Replies

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  1. N S.5147
    I added refried beans with Chorizo as a base for the tostada, Topped the Chicken mix with romaine lettuce, Mexican Crema and Cotija Cheese.....Amazing! thanks for the recipe.
  2. browncanesugar
    Very good and easy. I added cilantro, onion and garlic powder to the water where I cooked the chicken and used that broth for the cup of water ( didn't use the whole cup as it would water it down too much). Once the chicken was cooked, I removed the breasts and added the tomato pieces and cooked until soft. Saved a little bit of calories from the oil. Once the sauce was made in the blender, I added and the chicken it to the onions and simmered. Came out great!
  3. Ginny Sue
    This had great flavor and was wonderful on crispy tostada shells. I topped the tostadas with all the usual toppings-lettuce, tomato, cheese, and avocado. The only problem for me was the amount of water, it could be reduced by half or maybe left out completely. I used 2 chipotles, which was plenty spicy for us.
  4. M. Garcia
    This recipe was very delicious! I have had tinga before, but this recipe was different and really easy to make. My husband loved it! I also added avocado and sour cream to it. Thanks for the Great Recipe! :)
  5. sweetysjd
    I liked this a lot. I've had tinga from our local Mexican eatery but I've never made it. I used the whole can of chipotles which was 7oz. When I blended the tomatoes with the chiles it was already pretty thin, I thought adding a cup of water would make it way too runny, so I left it out. The end result was very tasty, but VERY spicy, and I love spicy. I would recommend going easy on the chiles, even if you do like it spicy. I also think that marinating and cooking the chicken in the tomato mixture would work well. Maybe in a slow cooker. Thanks! I'll be experimenting with this one!


  1. N S.5147
    I add 2 smashed cloves of garlic, into the Water as well as 1/2 an onion. Then for more flavor, add Teaspoon of Chicken bouillon per cup of water you use to cook the chicken. For eg. 4 cups of water = 4 Teaspoons of Chicken Bouillon. Once the chicken is cooked for about 35 minutes. Then you can take out the chicken and strain the leftover liquid for a chicken broth, you can use on other dishes.



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