Chicken Tinga Tostadas with Avocado Crema

Place 700 g boneless skinless chicken thighs in a saucepan with 3 cups water, 1 quartered onion half, 2 garlic cloves, 1 bay leaf and 1 tsp salt; simmer gently 18-20 minutes until cooked through, then shred and reserve 1 cup poaching liquid.

While chicken poaches, heat 2 tbsp extra-virgin olive oil in a skillet over medium heat and sweat 1 thinly sliced onion with a pinch of salt, 5-6 minutes, until translucent and edges caramelize lightly.

Add 3 minced garlic cloves and 1 tsp dried oregano; cook 30 seconds until fragrant.

Blend 2 chipotle peppers in adobo, 1 tbsp tomato paste, 400 g canned crushed tomatoes and reserved poaching liquid until smooth, then pour into the skillet.

Simmer sauce 8-10 minutes, stirring, until it reduces and darkens to a rich brick colour.

Fold in shredded chicken and simmer another 5 minutes to let the meat absorb the sauce; season with salt and a squeeze of lime.

Meanwhile, blend 1 ripe avocado with 1/2 cup sour cream, juice of 1/2 lime, 2 tbsp cilantro and a splash of water until pourable and silky.

Warm 8 tostada shells briefly in a 350°F (180°C) oven, 2-3 minutes, until fragrant.

Spread each tostada with avocado crema, top with chicken tinga, then finish with crumbled queso fresco, thinly sliced radish and cilantro leaves.