Chicken Tinga Tostadas with Chipotle-Lime Crema

Name: Chicken Tinga Tostadas with Chipotle-Lime Crema
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
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

Smoky shredded chicken simmered in a chipotle-tomato sauce, piled onto crisp tostadas with cool lime crema and tangy pickled onions.

Time: 50 min
Servings: 4
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

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4servings

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Instructions

8 steps · tick them off as you cook

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.
20 minutes
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.
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.
4-5 minutes
Stir in the minced garlic and tomato paste; cook 60 seconds until fragrant and the paste darkens brick-red.
Add the crushed tomatoes, chipotles in adobo, dried oregano, and ground cumin. Simmer 5 minutes to concentrate, then blend smooth with an immersion blender.
5 minutes
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.
8-10 minutes
Whisk the sour cream with a squeeze of lime and a pinch of salt until pourable and silky.
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.
3 minutes

Chef's tip

Toast the dried oregano and cumin in the dry pan for 30 seconds before adding oil — the essential oils bloom and give the tinga a deeper, smokier backbone that tastes like it simmered all afternoon.