Chicken Tinga Tostadas with Chipotle-Tomato Sauce

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 4 whole Roma tomatoes
• 1 whole white onion
• 5 whole garlic cloves
• 2 whole chipotle peppers in adobo
• 1 tbsp adobo sauce
• 1 tsp dried oregano
• 0,5 tsp ground cumin
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice
• 8 whole tostada shells
• 0,5 cup refried beans
• 1 whole avocado
• 0,5 cup queso fresco

Instructions

1. 1

   Place 1.5 lb (680 g) boneless skinless chicken thighs in a saucepan with 4 cups water, 1 tsp salt, half an onion, and 2 garlic cloves; simmer for 20 minutes until cooked through.

2. 2

   Meanwhile, char 4 Roma tomatoes and 1 halved onion in a dry cast-iron skillet over high heat for 6-8 minutes, turning until blistered and blackened in spots.

3. 3

   Transfer the charred vegetables to a blender with 2 chipotle peppers in adobo, 1 tbsp adobo sauce, 3 garlic cloves, 1 tsp dried oregano, and 1/2 tsp ground cumin; blend until smooth.

4. 4

   Remove the chicken, reserving 1/2 cup poaching liquid, and shred it with two forks into bite-sized pieces.

5. 5

   Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high until it shimmers, then pour in the tinga sauce and fry for 4 minutes, stirring, until it deepens in colour.

6. 6

   Add the shredded chicken and reserved poaching liquid; reduce heat and simmer for 10 minutes until the sauce clings and glazes the meat.

7. 7

   Season with 1 tbsp lime juice and salt to taste; the mixture should be saucy but not soupy.

8. 8

   Warm 8 tostada shells briefly in a 350°F (180°C) oven for 3 minutes to refresh their crispness.

9. 9

   Spread each tostada with 1 tbsp refried beans, top with a generous scoop of tinga, sliced avocado, crumbled queso fresco, shredded lettuce, and a drizzle of Mexican crema.