Chipotle Chicken Tinga Tostadas with Creamy Beans

Why You’ll Love This Recipe

• All the textures: shatteringly crisp shells, creamy beans, and juicy, smoky tinga.
• Big flavor, simple steps: a quick blender sauce builds deep chipotle-tomato complexity.
• Party-friendly: components hold well and assemble in minutes.
• Flexible heat: dial the chipotle up or down to taste.

Grocery List

• Produce: 1 large white onion, 1 medium red onion, garlic, romaine or iceberg lettuce, 1 avocado, limes, cilantro (optional)
• Dairy: Mexican crema (or sour cream), queso fresco
• Pantry: Corn tortillas, canned fire-roasted tomatoes, chipotles in adobo, pinto beans, chicken broth, neutral oil or lard, apple cider vinegar, sugar, kosher salt, black pepper, dried oregano, ground cumin, bay leaves

Full Ingredients

Chicken Tinga

• 1.5 lb (680 g) boneless, skinless chicken thighs
• 1 tbsp neutral oil (canola, avocado, or vegetable)
• 1 large white onion, thinly sliced (about 10 oz/285 g)
• 3 garlic cloves, minced
• 1 (14.5-oz/411 g) can fire-roasted diced tomatoes
• 2 chipotles in adobo, plus 2 tbsp adobo sauce
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp granulated sugar
• 1 tbsp apple cider vinegar (to finish)

Creamy Refried Beans

• 2 tbsp lard or neutral oil
• 1/2 medium white onion, finely chopped
• 1 garlic clove, minced
• 1 (15-oz/425 g) can pinto beans, drained (reserve 1/3 cup liquid)
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt, or to taste
• 2–4 tbsp reserved bean liquid or water (to loosen as needed)
• 1–2 tbsp Mexican crema or milk (optional, for extra creaminess)

Quick Pickled Red Onions

• 1 medium red onion, very thinly sliced
• 1/2 cup (120 ml) apple cider vinegar
• 1/2 cup (120 ml) water
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• Optional: 4 black peppercorns and 1 small bay leaf

Crisp Tostada Shells

• 12 (5–6 inch) corn tortillas
• 3 tbsp neutral oil for baking (or 1 cup oil for frying)
• 1/2 tsp kosher salt

For Serving

• 2 cups finely shredded romaine or iceberg
• 1 medium avocado, sliced
• 3 oz (85 g) queso fresco, crumbled (about 3/4 cup)
• 1/3 cup Mexican crema (or sour cream), for drizzling
• Lime wedges
• Fresh cilantro leaves (optional)

Step-by-Step Instructions

Step 1: Quick-pickle the onions

In a small saucepan or heatproof jar, combine 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt. Stir to dissolve (warm briefly if needed). Add the thinly sliced red onion (and optional peppercorns/bay). Let stand at room temperature for at least 20 minutes, tossing once or twice. The onions will turn vivid pink while you cook everything else.

Step 2: Build the chipotle-tomato sauce

Blend the tomatoes, chipotles, adobo sauce, and broth until smooth. In a wide skillet or sauté pan over medium heat, warm 1 tbsp oil. Add the sliced white onion and cook, stirring, until soft and lightly golden at the edges, 5–7 minutes. Stir in the minced garlic for 30 seconds. Pour in the blended sauce, then add oregano, cumin, bay leaf, sugar, and 1 tsp salt. Bring to a lively simmer.

Step 3: Poach, shred, and finish the tinga

Nestle the chicken thighs into the simmering sauce in a single layer. Cover, reduce heat to medium-low, and cook until the chicken is just cooked through (165°F/74°C in the thickest part), 12–15 minutes. Transfer chicken to a bowl and shred with two forks. Remove the bay leaf. Simmer the sauce uncovered to thicken slightly (5–7 minutes), then return the shredded chicken to the pan and stir to coat. Off heat, stir in 1 tbsp apple cider vinegar. Taste and adjust salt and heat (add more adobo for heat or a pinch of sugar for balance).

Step 4: Make the creamy refried beans

In a medium skillet over medium heat, warm 2 tbsp lard or oil. Sauté the chopped onion until translucent, 3–4 minutes. Add the garlic and cook 30 seconds. Add the pinto beans and 2 tbsp reserved liquid; simmer 2–3 minutes. Mash with a potato masher to a smooth, spreadable consistency, adding more liquid 1 tbsp at a time as needed. Season with 1/2 tsp cumin and 1/2 tsp salt. For extra silkiness, stir in 1–2 tbsp crema. Keep warm over low heat.

Step 5: Crisp the tostada shells

For baked: Preheat oven to 400°F (200°C). Brush both sides of the tortillas with 3 tbsp oil and arrange on two racks. Bake 10–12 minutes, flipping at 6 minutes, until deeply golden and crisp. Immediately sprinkle lightly with salt.

For fried: Heat 1 cup oil in a high-sided skillet to 350°F (175°C). Fry tortillas 45–60 seconds per side until crisp. Drain on paper towels and salt lightly. Keep warm on a wire rack in a 250°F (120°C) oven while you finish.

Step 6: Prep your toppings

Finely shred the romaine, slice the avocado, crumble the queso fresco, and thin the crema with a splash of water for easy drizzling. Drain the pickled onions. Keep the beans and chicken tinga warm.

Step 7: Assemble the tostadas

Work just before serving so the shells stay crisp. Spread each tostada with a thin layer (about 1–1.5 tbsp) of warm refried beans. Top with a generous spoonful (about 1/4 cup) of chicken tinga. Add a tuft of shredded lettuce, then drizzle crema. Garnish with avocado slices, a few strands of pickled onion, and a sprinkle of queso fresco and cilantro. Serve with lime wedges for squeezing.

Pro Tips

• Keep shells shatter-crisp by spreading only a thin swipe of beans and assembling right before eating.
• Adjust heat: start with 2 chipotles; add extra adobo or a third pepper for more kick. A pinch of sugar or splash of vinegar balances heat and acidity.
• Shredding shortcut: Mix the cooked chicken on low speed in a stand mixer with the paddle for 15–20 seconds.
• Better baking: Place tortillas on wire racks set over sheet pans so hot air circulates and crisps evenly.
• Make it saucy: If the tinga thickens too much, splash in a bit of broth to keep it juicy.

Variations

• Rotisserie shortcut: Use 3 cups shredded rotisserie chicken; simmer directly in the sauce for 5 minutes.
• Vegetarian/Vegan: Swap chicken for 1 lb sliced mushrooms or 2 cans jackfruit (rinsed), use vegetable broth, and make beans with oil; finish with vegan crema and plant-based cheese.
• Instant Pot: Sauté onion/garlic on Sauté, add sauce and 1.5 lb chicken thighs; pressure cook 8 minutes (high), quick release, shred, and reduce on Sauté if needed.

Storage & Make-Ahead

Chicken tinga keeps 4–5 days refrigerated or up to 2 months frozen (cool completely, then freeze flat in a zip-top bag). Refried beans keep 4 days in the fridge or 2 months frozen. Pickled onions last 2 weeks chilled. Baked tostada shells store airtight at room temperature up to 1 week; recrisp 3–4 minutes at 375°F (190°C). Reheat tinga gently over medium-low with a splash of broth. Assemble tostadas just before serving.

Nutrition (per serving)

Approximate for 3 tostadas: 880–900 calories; 45 g protein; 65–70 g carbohydrates; 45–50 g fat; 8 g fiber; 1,200–1,300 mg sodium. Values will vary based on brand of tortillas, cheese, and crema, and whether you bake or fry the shells.