Tag Archives: Tostadas

Mexican Tinga


Mexican Tinga is an authentic dish made with a chipotle pepper sauce.  Although this dish uses a whole can of chipotle peppers, it isn’t too spicy.  Perhaps my definition of spicy differs from yours though.  This would be delicious with some refried beans in it as well.  I hope you enjoy this Mexican Tinga dish!


1 (7 oz) Can Chipotles in Adobo Sauce
1 (14 oz) Can Diced Tomatoes
1 Tablespoon Olive Oil
1 Garlic Clove, minced
1 Onion, thinly sliced
2 1/2 Cups Shredded Cooked Chicken
Crunchy Tostada Shells
Cotija Cheese
Lime Juice


Prepare the sauce by combining the entire can of chipotles in adobo sauce with the diced tomatoes in a blender.  Blend until smooth.

Heat olive oil in a large skillet over medium/high heat.  Add onion, cooking until softened.  Add garlic, cook 1 minute.

Stir in the chicken and sauce.  Bring to a bubble, reduce heat and simmer to thicken slightly.

Serve the chicken mixture over a tostada shell and top with Cotija cheese, fresh cilantro, chopped avocado and a squirt of fresh lime juice.


Yield: 4 Servings


Chicken and Avocado Tostadas

I have recently moved to New Mexico, so I thought this meal was fitting.  This recipe came from a Paleo blog, although I un-paleoed it by using corn tortillas.  Oh well.  There is a local store that I got these fresh corn tortillas and Pico de Gallo from – so delicious!


8 Corn Tortillas
Canola Oil
3 Avocados
2 Limes
1/4 Cup Cilantro, chopped
Salt & Pepper
2 Cups Shredded Chicken
1/4 teaspoon Paprika
Pico de Gallo – Homemade or store bought (about 1 cup)


Preheat oven to 400°F.  Place the tortillas on a baking sheet and lightly oil with canola oil.  Place in oven and bake until crispy, turning once or twice, about 10-15 minutes.

Mash together the avocados, juice of 1 lime and cilantro in a bowl.  Season to taste with salt and pepper.  Set aside.

Toss the chicken with the paprika and the juice of half a lime.  The chicken can be warmed in the microwave for 1 minute if desired.

Serve the tortillas with a spoonful of avocado, some chicken and Pico de Gallo on top.

Serves: 4

-Recipe from Paleo Table