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

Introduction

Tostadas de Tinga de Pollo offer a delicious combination of smoky shredded chicken and creamy refried black beans on a crispy tostada base. This vibrant Mexican dish is perfect for a quick meal full of bold flavors and satisfying textures.

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 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 and cook, stirring occasionally, until the liquid has reduced slightly, about 5 minutes.
4. Step 4: Using a potato masher, smash the beans until almost no whole beans remain and the mixture is thick, smooth, and creamy—similar to sour cream. Remove from heat, taste, and season with salt if desired. The refried beans will thicken as they sit.
5. Step 5: In a medium saucepan over medium-high heat, warm the shredded chicken with the salsa, stirring occasionally until the chicken is fully coated and heated through. Taste and adjust salt if needed.
6. Step 6: Spread about 1/3 cup of the refried beans over each tostada. Top with about ½ cup of the chicken tinga, then sprinkle with crumbled queso fresco, cilantro leaves, and chopped onion to serve.

Tips & Variations

• For extra smokiness, use guajillo or chipotle-infused salsa. You can also substitute rotisserie chicken with slow-cooked shredded chicken breast for a leaner option.
• To add crunch, consider topping with thinly sliced radishes or a squeeze of fresh lime juice just before serving.
• If you prefer vegetarian tostadas, omit the bacon and chicken and increase the beans, seasoning heavily with chipotle for depth.

Storage

Store leftover refried beans and chicken tinga separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Assemble the tostadas just before serving to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the refried beans and chicken tinga in advance and store them refrigerated. Assemble the tostadas fresh to ensure crispness.

What can I substitute for queso fresco?

If queso fresco is unavailable, crumbled feta or cotija cheese are great substitutes. They both provide a similar salty, crumbly texture.

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

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4.7 from 133 reviews

Tostadas de Tinga de Pollo is a flavorful Mexican dish featuring crispy tostadas topped with creamy refried black beans, smoky shredded chicken simmered in a chipotle-adobo salsa, crispy bacon, fresh onions, and crumbled queso fresco. This easy-to-make recipe combines smoky, spicy, and fresh ingredients for a delicious and satisfying meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 tostadas, serves 4 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Refried Black Beans and Bacon

• 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 Tinga

• 2 cups cooked shredded chicken (from a roast chicken or rotisserie chicken)
• 1½ cups salsa (such as guajillo or aguacate ahumado salsa)

Assembly and Garnish

• 8 tostadas
• 4 ounces queso fresco, crumbled
• Cilantro leaves and tender stems, for serving
• Chopped white onion, for serving

Instructions

1. Cook Bacon: Place the bacon strips in a large cast-iron or heavy skillet at room temperature and heat over medium-high heat. Cook, stirring occasionally, until the bacon is browned and crispy, about 6 minutes. Transfer cooked bacon to a small heatproof bowl to drain.
2. Sauté Onion: Using the bacon fat left in the skillet, add the chopped onion and cook over medium-high heat, tossing occasionally until tender and browned, approximately 6 minutes.
3. Simmer Beans: Add the undrained black beans, cooked bacon, chopped chipotle chile, and adobo sauce to the skillet. Bring the mixture to a boil then reduce heat and cook, stirring occasionally, until the liquid slightly reduces, about 5 minutes.
4. Mash Beans: Remove from heat and use a potato masher to mash the beans until mostly smooth and creamy, resembling the texture of sour cream. Season with kosher salt to taste. The refried beans will thicken as they rest.
5. Prepare Chicken Tinga: In a medium saucepan over medium-high heat, combine the shredded chicken and salsa. Stir occasionally until the chicken is fully coated with the salsa and warmed through. Adjust seasoning with salt if desired.
6. Assemble Tostadas: Spread about 1/3 cup of the refried beans evenly over each tostada shell. Top with approximately 1/2 cup of the chicken tinga mixture. Garnish with crumbled queso fresco, fresh cilantro leaves and tender stems, and chopped white onion. Serve immediately.

Notes

• Using a cast-iron skillet enhances bacon crispiness and flavor.
• Adjust chipotle adobo and salsa amounts to control spice level.
• Leftover chicken from a rotisserie bird works perfectly to save time.
• For a vegetarian version, omit bacon and substitute vegetable oil for fat.
• Serve with lime wedges on the side for added brightness.

Keywords: Tostadas, Tinga de Pollo, Mexican chicken recipe, shredded chicken tostadas, refried black beans, chipotle salsa, queso fresco