Chicken Tinga Tostadas with Avocado Crema

Ingredients

• 700 g boneless skinless chicken thighs
• 1 whole white onion
• 5 whole garlic cloves
• 2 tbsp extra-virgin olive oil
• 2 whole chipotle peppers in adobo
• 1 tbsp tomato paste
• 400 g canned crushed tomatoes
• 1 tsp dried oregano
• 1 whole ripe avocado
• 0,5 cup sour cream
• 1 whole lime
• 0,25 cup fresh cilantro
• 8 whole tostada shells
• 0,5 cup queso fresco, crumbled

Instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   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.

8. 8

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

9. 9

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