Lifestyle Blog

Chicken Tinga Mini Tostadas


Everyone loves this spicy chicken filling; when you team it with a crispy corn tortilla, top it with shredded lettuce and a dollop of guacamole what’s not to love!


  • 3 boneless, skinless, organic chicken breasts
  • 1 white onion, finely chopped
  • 2 tsp. garlic, chopped
  • 3 tomatoes
  • 1/2 can chipotle peppers in adobo sauce, or to taste
  • 2 tsp. olive oil
  • sea salt
  • freshly ground black pepper
  • 12 mini corn torillsa
  • organic olive oil cooking spray
  • 2 cups lettuce, finely shredded
  • 3/4 cup guacamole
  • 4 oz. crumbled cotija cheese


  1. Heat oven to 350° F
  2. In a large pot over medium heat, add chicken breast, half of the onion, garlic and enough water to cover the chicken. Bring to a boil, reduce heat, and simmer.
  3. Poach for 15 minutes or until the chicken is no longer pink. Remove chicken. When cool enough to handle, shred the meat and set aside.
  4. To the poaching liquid, add tomatoes, bring to a boil. Cook until the tomatoes skins split open, approximately 6-8 minutes. Remove tomatoes with slotted spoon. Place in a blender with chipotle peppers with sauce. Puree until smooth.
  5. Meanwhile, in a large saute pan over medium heat add olive oil and saute the remaining onion until translucent.
  6. Add tomato mixture to pan with the sauted onions. Add the shredded chicken. Heat through. Season to taste with salt and pepper.
  7. Place tortillas on baking sheet. Lightly coat with cooking spray. Bake in oven 8-10 minutes or until crisp. Remove from oven.
  8. To serve: spoon chicken on each tortilla. Top with lettuce, 1 tbsp. guacamole and sprinkle with cotija cheese.