Members recipe 
Pizza & Handhelds · Mexican
Chicken Tinga Tostada
Shredded chicken simmered in smoky chipotle and tomato piles onto a crunchy fried tortilla. A snowy drift of grated cotija and a bright pico of onion and tomato balance the gentle heat.
Test kitchen note: Let the tinga cool for five minutes before topping so the tostada stays crunchy rather than going limp under hot sauce.
Method 6 steps
This recipe is for members
Join to unlock the full ingredient list, all 6 steps and every other members recipe in the library.
Already a member? Sign in
Pairs well with
Cook these next
Top rated in Pizza & Handhelds
Favourites from this slice
Taqueria Trio: Picadillo, Chicken and Veggie
Three tacos, three moods: saucy beef picadillo, lime-marinated shredded chicken and blistered tomatoes with peppers. ...
Rare Wagyu Katsu Sando
A thick wagyu cutlet is fried in a thin panko crust so the center stays ruby red, then pressed between buttery milk b...
Tandoori Chicken Pizza with Green Chiles
Yogurt-marinated chicken roasted with garam masala and smoked paprika melts into stretchy mozzarella on this fusion f...
Chile-Lime Shrimp Taco with Guacamole
Plump shrimp seared in chile and lime rest on a cool bed of chunky guacamole inside doubled corn tortillas. Diced tom...