Chicken Tinga Tostadas with Chipotle-Lime Crema

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 1 whole white onion, halved then sliced
• 4 whole garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 2 whole chipotle peppers in adobo, chopped
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 8 whole tostada shells
• 1 cup refried beans, warmed
• 0,5 cup sour cream
• 3 tbsp lime juice
• 0,5 cup queso fresco, crumbled

Instructions

1. 1

   Place 1.5 lb boneless chicken thighs in a pot with the halved onion, 2 garlic cloves, bay leaf, and 1 tsp salt. Cover with water and simmer 20 minutes until fork-tender. Reserve 1 cup poaching liquid, then shred the chicken.

2. 2

   Meanwhile, thinly slice the red onion and toss with the lime juice and a pinch of salt. Set aside to quick-pickle, tossing occasionally until bright pink.

3. 3

   Heat the olive oil in a large skillet over medium-high heat until it shimmers without smoking. Add the sliced white onion and cook 4-5 minutes until translucent and lightly caramelized at the edges.

4. 4

   Stir in the minced garlic and tomato paste; cook 60 seconds until fragrant and the paste darkens brick-red.

5. 5

   Add the crushed tomatoes, chipotles in adobo, dried oregano, and ground cumin. Simmer 5 minutes to concentrate, then blend smooth with an immersion blender.

6. 6

   Fold the shredded chicken into the sauce with 1/2 cup of the reserved poaching liquid. Braise uncovered over low heat for 8-10 minutes until the sauce clings and glazes the meat. Season to taste.

7. 7

   Whisk the sour cream with a squeeze of lime and a pinch of salt until pourable and silky.

8. 8

   Warm the tostada shells in a 350°F (180°C) oven for 3 minutes to crisp. Smear with refried beans, mound with tinga, drizzle with crema, and top with pickled onions, avocado, crumbled queso fresco, and cilantro.