Chicken Tinga is a classic Mexican dish made with shredded chicken braised in a savory, slightly spicy and smoky tomato-based sauce. For this tostada recipe, we use Salsa de Chile Pasilla to bring rich, smoky depth to the tinga, and with just a handful of ingredients, it’s an easy meal to whip up for a hungry crowd. It also makes a great prep-ahead dish—perfect for reheating and enjoying all week long.

Yield: 8 tostadas
Cook Time: 30 minutes 

Ingredients

• 8 tostadas
  
• ½ onion, julienned
  
• 1 jar ¡Ya Oaxaca! Salsa Pasilla (use about ½ jar for this recipe)
• 2 cups poached, shredded chicken
• 1 cup refried black beans
• 1 cup crema
• 1 cup queso fresco, crumbled
• 1 cup iceberg lettuce, thinly sliced
• Radishes, thinly sliced (for garnish)
• Olive oil, as needed

Instructions

Make the Chicken Tinga:

1. Heat a splash of olive oil in a medium saucepan over medium heat.
2. Add the julienned onion and sauté until soft and translucent (about 4–5 minutes).
3. Stir in about half a jar of ¡Ya Oaxaca! Salsa Pasilla and bring to a gentle boil.
4. Add shredded chicken to the pan, stirring to coat evenly in the sauce.
5. Reduce heat and simmer for 8–10 minutes, allowing the flavors to meld.

Prepare for Assembly:

1. Warm the refried beans and set aside in a bowl.
2. Set out the tostadas and prep garnishes: shredded lettuce, crema, queso fresco, and sliced radishes.

Assemble the Tostadas:

1. Spread a thin layer of refried beans on each tostada.
2. Top with a spoonful of the braised chicken mixture.
3. Drizzle with crema, then layer on shredded lettuce and crumbled queso fresco.
4. Garnish with radish slices and a few slices of avocado.