Focus Tips
- Keep the pico small and even; rough cuts read sloppy and eat unevenly on a tostada.
- Build each tostada just before serving so the shell stays crisp.
- Use the crema as a light accent, not a blanket over the toppings.
Quick Dinner
Chicken Tinga Tostadas
A fast, high-contrast dinner built around smoky chicken, crisp vegetables, and sharp plating.
Pull Out Before Starting
- oil
- salt
- pepper
- cooked chicken
- white onion
- garlic
- Roma tomatoes
- chipotles in adobo
- oregano
- tostadas
- romaine or lettuce
- radishes
- avocados
- cilantro
- lime
- crema or sour cream
- large skillet
- mixing bowls
- chef's knife
Prep Before Cooking
- 2 cups cooked chicken, shredded
- 1/2 white onion, thinly sliced for the tinga base
- 2 garlic cloves, finely minced
- 2 Roma tomatoes, small dice for the tinga base
- 1 to 2 chipotles in adobo, finely chopped, plus 1 tbsp adobo sauce
- Pico de gallo: 2 Roma tomatoes, small dice; 1/4 white onion, small dice; 1 jalapeno, finely minced; 2 tbsp cilantro, chopped; juice of 1/2 lime; salt
- 1 cup romaine or lettuce, finely shredded
- 4 radishes, very thinly sliced
- 1 avocado, thinly sliced
- Lime crema: 1/3 cup crema or sour cream mixed with 1 tbsp lime juice and a pinch of salt
Technique Spotlight
Knife skills through pico de gallo
Target
The tomato, onion, and jalapeno should land in a uniform small dice so each spoonful looks tidy and eats evenly.
Common Miss
Large onion chunks and crushed tomato pieces make the topping harsh, wet, and visually messy.
- Cut the tomato and onion into planks first, then strips, then turn and dice so the pieces stay controlled.
- If the pile starts spreading across the board, gather it back up before the final cuts instead of chasing it with the knife.
Method
How to make it
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the thinly sliced 1/2 onion with a pinch of salt until soft, then add the minced garlic and cook for 30 seconds.
- Add the diced tomatoes, chopped chipotles, adobo, and 1/2 teaspoon oregano. Cook until the tomatoes break down and the mixture turns saucy, then fold in the shredded chicken and a splash of water if needed. Simmer until the chicken is glossy and fully coated.
- Make the pico de gallo by combining the 2 diced Roma tomatoes, 1/4 diced white onion, minced jalapeno, chopped cilantro, lime juice, and salt. Toss and let it sit for 5 minutes.
- Stir together the crema, 1 tablespoon lime juice, and a pinch of salt to make the lime crema.
- Lay out the tostadas and top each with shredded lettuce, warm tinga, pico de gallo, radish slices, avocado, and a light drizzle of lime crema.
- Finish with extra cilantro and lime wedges and serve immediately.