Instructions
10 steps · tick them off as you cookPlace 1.5 lb (680 g) boneless chicken thighs in a saucepan with 1 halved onion, 3 garlic cloves, 1 bay leaf, and 4 cups water; simmer gently 20 minutes until tender.
20 minutesRemove chicken, reserve 1 cup poaching liquid, and shred the meat coarsely with two forks.
In a blender, purée 4 Roma tomatoes, 2 chipotle peppers in adobo plus 1 tbsp of their sauce, 2 garlic cloves, and 1/2 tsp dried oregano until smooth.
Heat 2 tbsp extra-virgin olive oil in a skillet over medium until it shimmers, then add 1 thinly sliced onion and sweat 5-6 minutes until translucent and softened.
5-6 minutesPour in the tomato-chipotle purée and cook 4-5 minutes, stirring, until it darkens and the raw tomato smell disappears.
4-5 minutesAdd the shredded chicken and 1/2 cup reserved poaching liquid; simmer 8-10 minutes until the sauce clings and glazes the meat.
8-10 minutesSeason with 1 tsp kosher salt and a squeeze of lime; taste and adjust for smoke and acidity.
Warm 8 tostada shells briefly in a dry pan, then spread each with a smear of refried beans.
Top with tinga, crumbled queso fresco, avocado slices, shredded lettuce, and a drizzle of Mexican crema.
Finish with cilantro leaves and serve immediately while the shells stay crisp.
Chef's tip
Cook the puréed sauce until it darkens by two shades before adding the chicken — this concentrates the flavours and eliminates any raw tomato edge, giving the tinga its signature deep smokiness.
Suggested pairing
Pair with a crisp lager, a Paloma cocktail, or a cucumber-lime agua fresca to balance the smoky heat.
About this recipe
Smoky, silky shredded chicken simmered in a chipotle-tomato sauce, piled on crisp tostadas with cool avocado and tangy crema.
MexicanEasyspicysmokyweeknighthigh-protein
