Chicken Tinga Tostadas with Avocado Crema

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 1 whole white onion
• 4 whole garlic cloves
• 4 whole Roma tomatoes
• 3 whole chipotle chilies in adobo
• 1 tsp dried oregano
• 2 tbsp extra-virgin olive oil
• 1 whole red onion
• 3 whole limes
• 1 whole ripe avocado
• 0,5 cup sour cream
• 8 whole tostada shells
• 1 cup refried beans
• 0,5 cup queso fresco, crumbled

Instructions

1. 1

   Place 1.5 lb (680 g) boneless skinless chicken thighs in a saucepan with 1/2 onion, 2 garlic cloves, 1 bay leaf, and enough water to cover. Simmer 20 minutes until cooked through, then shred and reserve 1 cup of the poaching liquid.

2. 2

   While chicken poaches, thinly slice 1 red onion and cover with the juice of 2 limes and 1/2 tsp salt. Set aside to quick-pickle.

3. 3

   In a blender, purée 4 Roma tomatoes, 3 chipotle chilies in adobo plus 1 tbsp of the adobo sauce, 2 garlic cloves, and 1 tsp dried oregano until smooth.

4. 4

   Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 thinly sliced white onion and sauté until caramelized at the edges, 6 minutes.

5. 5

   Pour in the tomato-chipotle purée and reduce for 5 minutes, stirring, until it darkens and thickens.

6. 6

   Stir in shredded chicken and 1/2 cup reserved poaching liquid. Simmer 8-10 minutes until saucy and glossy. Season with 1 tsp salt.

7. 7

   Blend 1 ripe avocado with 1/2 cup sour cream, juice of 1 lime, and a pinch of salt until silky.

8. 8

   Warm 8 tostada shells in a 350°F (180°C) oven for 3 minutes. Top each with a smear of refried beans, a generous mound of tinga, drizzled avocado crema, pickled onions, crumbled queso fresco, and cilantro leaves.