• 2 lbs. Fully Cooked Pulled Chicken
  • 2 Tbsp. canola oil
  • Canola oil for frying
  • 2 large white onions, large julienne
  • 2 cans tomatoes & green chile
  • 1 can chipotle chiles in adobo
  • 2 cloves garlic, minced
  • 1 tsp. dry oregano
  • Kosher Salt and black pepper to taste
  • 1 pkg corn tortillas
  • 3 limes, cut into eighths
  • 1 head iceberg lettuce, shredded fine
  • 6 radishes, shaved thin
  • 1 avocados, diced
  • 8 oz. sour cream, thinned with milk
  • 8 oz. queso fresco, crumbled
  • 1 bunch cilantro, rough chopped



Pulled Chicken

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée, Sandwich


  1. Heat cast iron skillet over medium flame. Add oil and sauté onions until they just begin to clear, stirring frequently for about 5 minutes.
  2. Add tomatoes and stir. Heat until just beginning to boil then reduce heat to simmer. Cook for 20–30 minutes, stirring occasionally until mixture begins to thicken
  3. Chop 2 chipotles and add to the tomato mixture. Add 2-3 whole chipotles along with the adobo sauce and cook 2 minutes. Stir in the chicken and cook 5 minutes
  4. While the sauce is cooking, fry the tortillas in canola or oil until crispy. Drain on paper towels
  5. Spread tostada with sour cream. Top with chicken tinga. Garnish with shredded lettuce, cilantro, avocado and a squeeze of fresh lime