Name: Tostadas de Tinga de Pollo (Shredded Chicken and Salsa Tostadas) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
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; Additional chopped white onion, for garnish

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Introduction

Tostadas de Tinga de Pollo are a flavorful and satisfying Mexican dish featuring shredded chicken simmered in a smoky chipotle salsa. Combined with creamy refried black beans and crispy tostadas, this recipe makes for a delicious meal perfect for any occasion.

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

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

Step 1: Place the bacon in a large, room-temperature skillet over medium-high heat. Cook, stirring occasionally, until the bacon is browned and crispy, about 6 minutes. Transfer the bacon to a small heatproof bowl.
Step 2: Add the chopped onion to the bacon fat in the skillet and cook over medium-high heat, tossing occasionally, until the onion is tender and brown, about 6 minutes.
Step 3: Add the black beans with their liquid, the cooked bacon, chopped chipotle chile, and adobo sauce to the skillet. Bring to a boil, then cook, stirring occasionally, until the liquid is slightly reduced, about 5 minutes.
Step 4: Using a potato masher, smash the beans in the skillet until mostly smooth and creamy, with almost no whole beans remaining. Remove from heat and season with salt if desired. The mixture will thicken as it sits.
Step 5: In a medium saucepan over medium-high heat, combine the shredded chicken and salsa. Stir occasionally until the chicken is fully coated and heated through. Taste and season with salt if needed.
Step 6: Spread about ⅓ cup of the refried bean mixture over each tostada. Top with about ½ cup of the chicken tinga, then sprinkle with crumbled queso fresco, cilantro leaves, and additional chopped onion to serve.

Tips & Variations

Substitute rotisserie chicken for a quick shortcut or roast your own chicken for extra flavor.
Try different salsas like chipotle or smoky guajillo to vary the heat and depth of flavor.
For extra crunch, lightly toast the tostadas before assembling.
Add sliced avocado or sour cream as toppings for creamier texture and richer taste.

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 before assembling tostadas. Avoid storing assembled tostadas to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for the refried beans?

Yes, pinto beans are a traditional alternative and work well for refried beans. Just prepare them the same way as the black beans in the recipe.

How can I make this dish vegetarian?

Omit the bacon and chicken, and use grilled or sautéed vegetables like mushrooms and zucchini instead. Use vegetable broth if needed to cook the beans and salsa for extra flavor.