Chicken Tinga Tostadas with Chipotle Cream

Ingredients

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

Instructions

1. 1

   Place 1.5 lb (680 g) boneless skinless chicken thighs in a saucepan with 4 cups water, half an onion, 2 garlic cloves and 1 tsp salt. Simmer gently for 20 minutes until fully cooked.

2. 2

   Remove chicken, reserve 1 cup of the poaching broth, and shred the meat with two forks into thick strands.

3. 3

   Meanwhile, char 4 Roma tomatoes and half a white onion in a dry cast-iron skillet over high heat, turning until blistered and blackened in spots, about 8 minutes.

4. 4

   Transfer charred vegetables to a blender with 3 chipotle peppers in adobo, 2 tbsp adobo sauce, 2 garlic cloves, 1 tsp dried oregano and 1 tsp ground cumin. Blend until smooth.

5. 5

   Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat until it shimmers. Slice remaining half onion thinly and sweat until translucent, about 4 minutes.

6. 6

   Pour in the blended sauce; it will sputter : stir constantly and simmer 5 minutes to concentrate flavours and deepen the colour to brick red.

7. 7

   Add shredded chicken and 1/2 cup reserved broth. Simmer uncovered 10 minutes until the sauce clings to the meat without pooling.

8. 8

   Whisk 1/2 cup sour cream with 1 tbsp lime juice and a pinch of salt to make chipotle cream.

9. 9

   Warm 8 tostada shells briefly in a 350°F (180°C) oven for 2 minutes to refresh their crunch.

10. 10

    Spread each tostada with refried beans, top with chicken tinga, drizzle with lime cream, and finish with crumbled queso fresco, shredded lettuce and sliced avocado.