Instructions
9 steps · tick them off as you cookPlace 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.
20 minutesTransfer chicken to a plate, reserving 1 cup (240 ml) of the poaching liquid; shred with two forks once cool enough to handle.
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.
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 minutesPour 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.
8 minutesFold in the shredded chicken, stirring to coat, and simmer 5 more minutes until glossy and saucy but not soupy.
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.
Warm 8 tostada shells briefly in a 350°F (175°C) oven for 2 minutes to refresh their crispness.
2 minutesSpread chipotle crema on each tostada, top with tinga, then finish with sliced avocado, crumbled queso fresco, and a scatter of cilantro leaves.
Chef's tip
Reserve the chicken poaching liquid — using it in the sauce instead of water adds a deep, savoury backbone that plain stock can't replicate.
Suggested pairing
Pair with a crisp jicama-cabbage slaw and a tall glass of tamarind agua fresca or a light Pilsner.
About this recipe
Smoky shredded chicken simmered in a tangy chipotle-tomato sauce, piled onto crisp tostadas with cool crema and creamy avocado.
MexicanEasyweeknightfamily-friendlyspicycrispy
