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