Chicken Tinga Tostadas

Total Time: 1 hour 20 minutes
Serves: 8
Chicken Tinga Tostadas
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  • 2 tsp Pompeian® olive oil
  • 2 lbs chicken, boiled and shredded
  • 1 ½ lbs fresh tomato
  • 1 fresh clove
  • 3 oz chipotle chilli in adobo
  • ¼ ground cinnamon stick
  • 1 tsp Knorr Suiza chicken broth
  • ½ qt water
  • ½ onion


  1. Bring a whole chicken to boil in water, salt and white onion. Remove chicken from broth, let cool down.
  2. Shred chicken; make sure it doesn’t have skin or bones, put aside.
  3. In the blender glass, with some of the chicken broth cooked, blend chipotle, garlic, cinnamon, bay, chicken broth and tomato, put aside.
  4. Heat Pompeian olive oil in a skillet, add sliced onion, and fry a little. Add the blended and shredded chicken and remaining water, bring to boil and turn off. Serve it in tostadas with fresh avocado.
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