Chicken Tinga Tostadas with Chipotle-Tomato Sauce

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 4 whole Roma tomatoes
• 2 whole chipotle peppers in adobo
• 2 whole yellow onions
• 5 whole garlic cloves
• 2 tbsp extra-virgin olive oil
• 0,5 tsp dried oregano
• 8 whole tostada shells
• 1 cup refried beans
• 0,5 cup queso fresco, crumbled
• 1 whole ripe avocado
• 0,33 cup Mexican crema
• 0,25 cup fresh cilantro
• 1 whole lime

Instructions

1. 1

   Place 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.

2. 2

   Remove chicken, reserve 1 cup poaching liquid, and shred the meat coarsely with two forks.

3. 3

   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.

4. 4

   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. 5

   Pour in the tomato-chipotle purée and cook 4-5 minutes, stirring, until it darkens and the raw tomato smell disappears.

6. 6

   Add the shredded chicken and 1/2 cup reserved poaching liquid; simmer 8-10 minutes until the sauce clings and glazes the meat.

7. 7

   Season with 1 tsp kosher salt and a squeeze of lime; taste and adjust for smoke and acidity.

8. 8

   Warm 8 tostada shells briefly in a dry pan, then spread each with a smear of refried beans.

9. 9

   Top with tinga, crumbled queso fresco, avocado slices, shredded lettuce, and a drizzle of Mexican crema.

10. 10

    Finish with cilantro leaves and serve immediately while the shells stay crisp.