Chicken tinga tostadas with smoky chipotle
Shredded chicken in a smoky tomato and chipotle sauce, piled on crisp corn tostadas with lettuce and lime.
- Time50 min
- LevelMedium
- Costabout £2.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide pan over a medium heat. Cook the onion for 6 minutes until soft and golden, then add the garlic for 1 minute.
7 min - 2
Add the tomatoes, chipotle paste, oregano, cumin and stock. Stir well and bring to a simmer.
- 3
Add the chicken thighs, cover and simmer gently for 25 minutes, until the chicken pulls apart easily.
25 min - 4
Lift the chicken onto a board and shred it with two forks. Return it to the sauce and simmer uncovered for 5 minutes until thick and glossy.
5 min - 5
Spoon the warm chicken onto the tostadas. Top with lettuce and coriander.
- 6
Serve straight away with lime wedges to squeeze over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.