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Chicken Tinga Tostadas

12 tostadas
Tostadas de Tinga de Pollo


  • 12 corn tostadas, such as Guerrero or Mission
  • 1 1/2 cups refried beans, warmed up (can be home made or store bought)
  • 3 cups chicken tinga, recipe above
  • 1 cup iceberg or romaine lettuce, thinly sliced
  • 1 ripe Mexican avocado, pitted, peeled, and sliced
  • 1/2 cup queso fresco, Cotija or farmers cheese, crumbled
  • 1/2 cup Mexican or Latin style cream
  • Salsa of your choice, such as salsa verde, optional

To Prepare

  • Place the tostadas on a large platter.
  • Layer a couple of tablespoons of refried beans on the tostada. Spread a couple tablespoons of chicken tinga on top and garnish with about 1 or 2 tablespoons lettuce, 1 or 2 slices of ripe avocado, 1 or 2 tablespoons of crumbled queso fresco and Mexican cream.
  • Serve the salsa on the side for people to drizzle as much as they want.