Chicken Tinga Tostadas with Chipotle Crema

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 2 unit white onion
• 4 unit garlic cloves
• 14 oz diced tomatoes, canned
• 2 unit chipotle peppers in adobo
• 1 tbsp adobo sauce
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp ground cumin
• 0,5 cup Mexican crema or sour cream
• 1 unit lime
• 8 unit tostada shells
• 1 unit avocado, sliced
• 0,5 cup queso fresco, crumbled

Instructions

1. 1

   Place 1.5 lb (680 g) boneless skinless chicken thighs in a saucepan with 3 cups (720 ml) water, 1 halved onion, 2 garlic cloves, and 1 tsp salt; simmer over medium heat for 20 minutes until cooked through.

2. 2

   Transfer chicken to a plate, reserving 1 cup (240 ml) of the poaching liquid; shred with two forks once cool enough to handle.

3. 3

   In a blender, combine 1 can (14 oz / 400 g) diced tomatoes, 2 chipotle peppers in adobo plus 1 tbsp adobo sauce, 2 garlic cloves, and the reserved poaching liquid; blend until smooth.

4. 4

   Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high until it shimmers; add 1 thinly sliced white onion and sweat for 5 minutes until translucent and lightly golden.

5. 5

   Pour in the tomato-chipotle purée and add 1 tsp dried oregano and 1 tsp ground cumin; simmer 8 minutes until the sauce thickens and darkens.

6. 6

   Fold in the shredded chicken, stirring to coat, and simmer 5 more minutes until glossy and saucy but not soupy.

7. 7

   Meanwhile, whisk together 0.5 cup (120 ml) Mexican crema (or sour cream) with 1 tsp adobo sauce and the juice of half a lime.

8. 8

   Warm 8 tostada shells briefly in a 350°F (175°C) oven for 2 minutes to refresh their crispness.

9. 9

   Spread chipotle crema on each tostada, top with tinga, then finish with sliced avocado, crumbled queso fresco, and a scatter of cilantro leaves.