For extra flavor, toast the tostada shells in a dry skillet or under the broiler for a few minutes before adding the chicken tinga. Adjust the amount of chipotle peppers to your liking, depending on your spice preference. Start with less and add more to taste. Serve with your favorite toppings like sour cream, shredded lettuce, or a squeeze of lime juice.
Ottilie Schuster
Jun 11, 2025This recipe was a lifesaver on a busy weeknight! The Instant Pot made it so quick and easy.
Myah Schiller
May 27, 2025I doubled the recipe for a party and it was a huge hit!
Julie Langworth
May 19, 2025I didn't have cotija cheese, so I used feta instead. It was still delicious!
Khalil Lubowitz
May 15, 2025I loved the smoky flavor from the chipotle peppers. I added a little honey to balance the spice.
Gail Bayer
May 13, 2025The natural pressure release is key. My chicken came out perfectly tender.
Jewel Lueilwitz
May 13, 2025My family devoured this! I will definitely be making this again.
Sienna Sawayn
May 9, 2025Easy to follow recipe and the result was fantastic!
Minnie Littel
Apr 29, 2025I let it simmer for an extra 15 minutes after shredding the chicken to let the flavors meld even more.