These Authentic Chicken Tinga with Blue Corn Tostadas are a refreshing twist on your standard Mexican fare!
What is Chicken Tinga?
If you haven’t had Chicken Tinga before, you’re in for a treat. If you have had it before, you’re still in for a treat! Chicken Tinga is a Mexican dish made of shredded chicken stewed in tomatoes, onions, garlic, chipotle chilis, and more. This slightly spicy and mildly smoky chicken is traditionally served on a tostada, which is a flat, hard-shell tortilla. Yum… I’m getting hungry just thinking about it.
Chicken Tinga is often accompanied on the tostada with a bed of shaved cabbage (sometimes lettuce), onions, and cilantro. Beyond that, this versatile chicken dish can also include Cotija cheese (think Mexican Parmesan), pickled onions, avocado, beans, peppers, crema, salsa, and more. And of course, it’s served with a wedge of lime!
But don’t be fooled by the tostada. Chicken Tinga receives a gold star in versatility. You can use it in a salad, in a quesadilla, on rice, and of course, as a taco! All are equally delicious ways to enjoy this dish.
Together, this crunchy, smoky, and slightly spicy tostada is utterly fantastic.
Where’s it from?
As mentioned, Chicken Tinga is a Mexican dish. More specifically, it’s a Mexican dish from the state of Puebla, located in East-Central Mexico. While many Americans might picture dry desert, this region boasts lush rainforests, semi-arid grasslands, and mountainous pine forests. With more amenable conditions than other parts of Mexico, Puebla is known for its vibrant food and flavors. A perfect example of these bold flavors is my Chocolate Mole Carnitas Enchiladas. Both Puebla and the state of Oaxaca, just to the south, claim to be the place of origin for mole. They’re probably both correct.
With its temperate weather, Puebla is also known for its agriculture and livestock, with over 50% of the land devoted to these activities. Some of the major crops include corn, beans, tomatoes, and, of course, chilis! Have you ever wondered what the Poblano pepper was named after? The state of Puebla! This rich agricultural heritage has led to many great innovations in flavors, such as the chipotle pepper. Chipotles are preserved chilis, mainly jalapeños, that have been dried and smoked. With origins potentially predating the Aztecs, the ancient chipotle ends up as a key ingredient in Chicken Tinga.
The Blue Corn Tostada and Pinole Blue
In this authentic Chicken Tinga recipe, we use blue corn tostadas. Let me tell you a bit about them. Blue corn, like the Aztecs, is an ancient drought-tolerant crop that supported much of Mesoamerica. Compared to white or yellow corn, blue corn is 20% higher in protein and is packed with anthocyanins, which are antioxidants that combat diabetes, heart disease, and cancer. Due to its lower starch level, blue corn is more digestible and ranks lower on the glycemic index. According to Wikipedia and Wide Open Country’s article “Blue Corn” it also contains essential nutrients such as calcium and potassium.
My blue corn tortillas come from an amazing small business called Pinole Blue. You may recall Pinole Blue from the show Shark Tank. Founded by my buddy Eddie Sandoval as a hobby business, Eddie would hand-procure his blue corn from Mexico, drive it to his warehouse in Kansas, and then soak and grind the blue corn into masa harina (essentially corn flour) for his blue corn tortillas and other products like his primary product, pinole.
Pinole Blue’s main product, Blue Corn Pinole, is a traditional Mexican energy drink made of blue corn. Its ancient history goes back to the Aztec Empire and has been used for centuries as an energy supplement for the Tarahumara long-distance runners. If you’re not familiar with the Tarahumara, this article from Lehigh University, ” Running Feet,” is rather interesting. These barefoot endurance runners typically run 50-80 miles per day in mountainous terrain. Enough said…
Airfryer Blue Corn Tostadas
If you love authentic Mexican cuisine, you know that restaurant tostadas are perfect—light, crunchy, and freshly fried. Typically, restaurants achieve this by deep frying tortillas to get that delightful crispness. Fresh tostadas are a far superior experience compared to store-bought ones.
To avoid the mess of deep frying, I use my airfryer! Here’s how to make delicious, crispy blue corn tostadas at home:
Ingredients:
- Blue corn tortillas (or white corn tortillas)
- High heat oil spray (such as avocado or canola oil)
- Salt
Instructions:
- Preheat the Airfryer: Preheat your airfryer to 425ºF (220ºC) for 5 minutes. This ensures it’s hot enough for a crispy tostada.
- Prepare the Tortillas: Lightly spray both sides of your blue corn tortilla with high heat oil. This helps achieve that perfect crispness.
- Cook in the Airfryer: Place the oiled tortilla in the preheated airfryer. Cook for about 4 minutes, or until the top side starts to crisp up.
- Flip and Continue Cooking: Flip the tortilla and cook for an additional 2 minutes. During this time, the tortilla will puff up and transform into a fresh tostada.
- Season and Serve: Once crisp, immediately remove the tostada from the airfryer and sprinkle with a pinch of salt. Now your homemade tostada is ready to be plated and enjoyed!
Tips:
- Variations: This method works perfectly with white corn tortillas too.
- Serving Suggestions: Top your tostadas with your favorite Mexican toppings like refried beans, guacamole, shredded lettuce, cheese, and salsa for a delicious meal.
- Storage: If you make a batch, store any extra tostadas in an airtight container to keep them crisp.
Enjoy the authentic taste of freshly fried tostadas with this simple airfryer method! Perfect for a quick and healthy snack or as a base for your favorite Mexican dishes.
Tips and Tricks for Perfect Chicken Tinga Tostadas
The Chicken in Chicken Tinga
- Using Fresh Chicken Thighs: I recommend a recipe for using fresh chicken thighs for juicy, flavorful meat.
- Rotisserie Chicken Shortcut: Save time by using a rotisserie chicken. Remove the skin, shred the meat, and keep some chicken broth on hand for the sauce to maintain moisture and flavor.
Blending the Sauce
- Why Blend?: Blending ensures a smooth, even sauce, enhancing the overall texture of your dish.
- Immersion Blender Recommendation: Instead of a traditional blender, use an immersion blender (emulsifier) for easy cleanup. The Kitchenaid model is highly recommended and can be found here on Amazon.
Make it in Advance
- Advance Preparation: Prepare and store the chicken tinga in the fridge for up to 3 days, or freeze it for a few months. This makes meal prep quick and convenient.
- Fresh Tostadas: Cook the tostadas fresh before serving for the best texture and flavor.
- Pre-Cut Toppings: Chop and refrigerate all your toppings in advance, so they’re ready when you need them.
Pickled Red Onions
- Enhance Your Tinga: Pickled red onions add a delightful zing to your Chicken Tinga Tostadas.
- DIY Pickled Onions: Skip the store-bought version and make your own easily. Check out my previous post on how to make them in the French Pork Rillette recipe.
By following these tips, you’ll create delicious Chicken Tinga Tostadas that are sure to impress. Enjoy the convenience of preparing in advance without sacrificing the fresh, authentic flavors of this Mexican classic.
If You Like This Authentic Chicken Tinga with Blue Corn Tostadas Recipe, Check Out These:
Authentic Chicken Tinga with Blue Corn Tostadas
Ingredients
Chicken Tinga
- ¼ Cup Avocado Oil
- 1 Cup Sweet Onion- slivered
- 2 Bay Leaves
- ½ tsp Cumin Powder
- 1 Tbsp Fresh Garlic- Finely Chopped or Crushed
- 3 lbs Chicken Breast or Chicken Thighs
- 2 tsp Himalayan Pink Salt start with 1 tsp and add more at the end, my preference is 2 tsp
- ½ tsp Black Pepper- Finely Ground
- 4 Cups Chicken Broth
- 4 oz Diced Chili Can
- 28 oz Whole Tomatoes Can
- 4 oz Chipotle Pepper Can in Adobo Sauce
- 1 tsp Ancho Chili Powder
- 2 tsp Garlic- Crushed
- 1-1/2 tsp Dried Oregano
- ⅓ Cup Light Brown Sugar
- 1 tsp Himalayan Pink Salt more to taste
Blue Corn Tostada
- Fresh Blue Corn Tortillas
- Avocado Oil Spray Or other high heat oil
- Himalayan Pink Salt or sea salt
Instructions
Chicken Tinga
- (If using a rotisserie chicken, you can skip to where it says 2 Options)
- Soften onions with Avocado Oil for approximately 5 minutes on medium heat in a medium/large pot. Add the Bay Leaves, Cumin Powder, and Garlic. Continue sauteing for another 2 minutes stirring occasionally so the garlic doesn’t brown.
- Add the chicken breast salt, pepper, and chicken broth. Mix around quickly and turn the heat on high until you’re at a boil.
- Reduce the temperature to simmer and cook for approximately 20-25 minutes.
- Remove the chicken and let it rest while continuing the Tinga sauce.
2 Options:
- Option 1- Add in the Diced Chilis, Canned Tomatoes, Ancho Chili Powder, Chipotle Pepper, Dried Oregano, and Brown Sugar and smooth with an immersion blender.
- Option 2- Combine the Diced Chilis, Canned Tomatoes, Ancho Chili Powder, Chipotle Pepper, Dried Oregano, and Brown Sugar in a blender and blend until smooth.
- If using a blender add the blended combination to your pot and mix with the broth.
- Set your burner to medium/low and bring the sauce to a low simmer.
- Shred your chicken either by hand or with two forks and place it back into the sauce.
- Continue cooking on a low simmer for an additional 10 minutes.
- Serve the tinga on a tostada, taco, enchilada, or directly over rice!
Blue Corn Tostada
- Preheat an airfryer to 425° F.
- Spray the tortillas liberally with oil and place them flat in the airfryer.
- Cook for approximately 4 minutes or until crisp on the top and then flip.
- Continue cooking for an additional 2 minutes or until crisp.
- Immediately remove the tostadas from the airfryer and salt to taste.
- Start plating and enjoy!
I want more!