Lunch · 40 min · mexican

Tostadas de Tinga

Mexican flavors, weeknight effort. Tostadas meets tinga de pollo in a 40-minute lunch worth keeping in rotation. It is weeknight cooking that still hits your targets — 28 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 12 Tostadas
• 3 cups Tinga de pollo
• 1.5 cups Refried beans
• 2 cups Lettuce
• 1/3 cup Crema
• 3/4 cup Queso fresco
• 1 Avocado

Steps

1. Make the tinga: poach and shred chicken, caramelize onions, and simmer in a chipotle-tomato sauce until juicy. Or use leftover tinga — it improves overnight.
2. Warm the refried beans until spreadable and hot.
3. Spread each crisp tostada with beans — the glue layer that keeps the tinga from sliding off.
4. Pile on the hot tinga generously.
5. Top with shredded lettuce, crema, queso fresco, and avocado.
6. Serve immediately. The crunch-to-juicy ratio is everything; tostadas wait for no one.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes