Tostada de tinga from the UK
I made some tinga tostadas with corn tortillas, frijoles refritos, tinga, lettuce, sour cream, salsa roja and some homemade queso fresco. I brewed some agua de Jamaica to wash it down. Any thoughts and tips are welcome-I promise they looked a bit better irl as my camera quality is pretty bad!
My tinga recipe (formed by consulting various online recipes and experimenting):
- Toast and soak chipotle and guajillo (4 chipotles and 1 guajillo per kg chicken)
- Blend to a paste with achiote and some of the soaking liquid
- Marinate the chicken thighs with some of the paste plus orange/lime/Mexican oregano/cumin/cinnamon/salt/black pepper/pinch of sugar
- Char tomato/onion/garlic in comal then remove the blackened skins
- Blend vegetables with chile paste/homemade stock/dash of apple cider vinegar to make tinga base
- Pat excess liquid off chicken and sear in a cast iron with manteca
- Remove chicken pieces and briefly fry tomato paste and the same spices used in the marinade
- Deglaze with a small amount of Mexican lager
- Add the chicken and tinga base with a bay leaf
- Cover and braise for about an hour then shred the chicken and return to the pot
Posted Feb 19, 2026, 9:55 PM UTC