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Crispy Chicken Tinga Tostadas with Easy Creamy Chipotle Avocado Crema

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A flavorful and crispy chicken tinga tostada topped with a smoky, creamy chipotle avocado crema. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1 can (14 oz / 400 g) diced tomatoes (fire-roasted preferred)
  • 2–3 chipotle peppers in adobo sauce, chopped
  • 1 small white onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 1/2 cup chicken broth or water
  • 6 small corn tortillas
  • Vegetable oil for frying (about 2 cups)
  • Salt for sprinkling
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup sour cream or Mexican crema (or Greek yogurt)
  • 1 chipotle pepper in adobo sauce
  • Juice of 1 lime (about 2 tablespoons)
  • Salt to taste
  • Optional: 1 tablespoon fresh cilantro, chopped
  • 1/2 cup crumbled queso fresco or feta
  • Fresh cilantro leaves
  • Thinly sliced radishes
  • Lime wedges

Instructions

  1. Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add sliced onion and cook until translucent, about 5 minutes.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add diced tomatoes, chopped chipotle peppers, oregano, cumin, salt, and pepper. Stir and simmer gently for about 10 minutes, stirring occasionally.
  4. Season chicken breasts with salt and pepper. Nestle into sauce and pour in chicken broth or water.
  5. Cover and cook chicken in sauce for 15-20 minutes, turning once halfway through, until fully cooked (165°F / 74°C internal temperature).
  6. Remove chicken and shred with two forks. Return shredded chicken to pan and mix with sauce. Keep warm on low heat.
  7. Pour vegetable oil into a large skillet to a depth of 1/2 inch and heat over medium-high until shimmering (about 350°F).
  8. Fry one tortilla at a time for 1-2 minutes per side until golden and crisp. Use tongs to flip carefully.
  9. Transfer fried tortillas to paper towel-lined plate and sprinkle with salt. Repeat with remaining tortillas.
  10. In a blender or food processor, combine avocado, sour cream, chipotle pepper, lime juice, salt, and cilantro (if using). Blend until smooth and creamy.
  11. Spread shredded chicken tinga on each crispy tortilla. Drizzle with chipotle avocado crema.
  12. Top with crumbled queso fresco, fresh cilantro leaves, and sliced radishes.
  13. Serve immediately with lime wedges.

Notes

Keep oil temperature between 350°F and 375°F for perfect crispy tostadas. Assemble tostadas just before serving to keep them crisp. If chicken sauce is too watery, simmer uncovered to thicken. Ripe avocado is essential for smooth crema. Store chicken and tostadas separately to maintain crunch.

Nutrition

Keywords: chicken tinga, tostadas, chipotle avocado crema, crispy tostadas, Mexican recipe, easy dinner, smoky chicken, creamy sauce

Find it online: https://milacook.com/crispy-chicken-tinga-tostadas-recipe-easy-creamy-chipotle-avocado-crema/