Chicken tinga tostadas (Tostadas de tinga poblana) from Nopalito: A Mexican Kitchen (page 118) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crema

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for epazote.

  • Stephenn31 on November 02, 2025

    Not bad. The ingredient list is for the tortillas/tostadas and refried beans as well and not just chicken tinga. Nice smoky flavour

  • Bessp on July 11, 2024

    A bit of a faff, but well worth it. I used thighs instead of breasts because I like them better. Would be great as tacos, burritos, or nachos as well. Next time I'll double the chipotles for more heat.

  • rhughes24 on December 29, 2021

    These are in my regular rotation. The chicken is spicy, but paired with the beans and tortillas the spice is balanced. Definitely squeeze lime on them. I serve with a real homemade crema, not the Greek yogurt version suggested in this book.

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