Tostadas de Tinga de Pollo (Shredded Chicken and Salsa Tostadas) Recipe
Tostadas de Tinga de Pollo feature crispy tostadas topped with a flavorful mixture of shredded chicken simmered in smoky salsa, creamy homemade refried black beans, crispy bacon, queso fresco, and fresh cilantro and onion. This Mexican dish offers a perfect balance of smoky, spicy, and creamy textures, making it an irresistible meal for any lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 tostadas 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Bacon and Beans
- 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)
Chicken and Toppings
- 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
Instructions
- Cook Bacon: Place the bacon in a large room-temperature skillet (preferably cast iron) and heat over medium-high. Cook, stirring occasionally, until browned and crispy, about 6 minutes. Transfer cooked bacon to a small heatproof bowl and set aside.
- Sauté Onion: Add the chopped onion to the bacon fat in the skillet and cook over medium-high heat, tossing occasionally, until tender and browned, about 6 minutes.
- Prepare Refried Beans: Add the undrained black beans, cooked bacon, chopped chipotle chile, and adobo sauce to the skillet. Bring to a boil and cook, stirring occasionally, until the liquid reduces slightly, about 5 minutes.
- Mash Beans: Use a potato masher to smash the beans until almost no whole beans remain and the mixture reaches a thick, smooth, creamy consistency like sour cream. Remove from heat and season with kosher salt to taste if desired. Note that the refried beans will thicken further as they cool.
- Heat Chicken Mix: In a medium saucepan over medium-high heat, combine shredded chicken and salsa. Stir occasionally and heat until chicken is fully coated and warmed through. Season with salt if desired.
- Assemble Tostadas: Spread about 1/3 cup of the refried beans evenly over each tostada. Top each with about 1/2 cup of the chicken tinga mixture, then sprinkle with crumbled queso fresco, cilantro leaves, and additional chopped white onion for garnish.
Notes
- You can substitute rotisserie chicken for quick preparation.
- Use your favorite smoky salsa such as guajillo or aguacate ahumado for authentic flavor.
- Adjust chipotle pepper quantity for desired heat level.
- Serve immediately so tostadas remain crisp.
- Leftover refried beans can be refrigerated and reheated.
Keywords: Tostadas, Tinga de Pollo, shredded chicken, black beans, Mexican recipe, crispy tostadas, queso fresco, chipotle, smoky salsa
