Chicken Tinga Tostadas with Chipotle-Tomato Sauce

Ingredients

• 1,5 lb boneless, skinless chicken thighs
• 1 whole yellow onion, half sliced half whole
• 4 whole garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 1,5 cups crushed tomatoes
• 2 whole chipotle peppers in adobo
• 1 tsp dried oregano
• 1 tsp ground cumin
• 8 whole corn tortillas
• 1 cup refried black beans
• 1 whole avocado, sliced
• 0,5 cup queso fresco, crumbled
• 0,3 cup Mexican crema
• 1 tbsp fresh lime juice

Instructions

1. 1

   Place 1.5 lb (680 g) boneless chicken thighs in a saucepan with half an onion, 2 garlic cloves, and 1 bay leaf; cover with water and simmer 20 minutes until fully cooked.

2. 2

   Remove chicken, reserve 1 cup of the poaching stock, and shred the meat with two forks into rough strands.

3. 3

   Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat and sweat the remaining sliced onion until translucent and softened, about 6 minutes.

4. 4

   Add minced garlic and cook 30 seconds until fragrant, then stir in the crushed tomatoes, chipotles in adobo, oregano, and cumin.

5. 5

   Simmer the sauce 5 minutes to concentrate, then blend until smooth and return to the pan with the reserved chicken stock.

6. 6

   Fold in the shredded chicken and simmer 10 minutes, stirring occasionally, until the sauce clings tightly to the meat and turns glossy.

7. 7

   Meanwhile, brush corn tortillas lightly with oil and bake at 400°F (200°C) for 8 minutes, flipping once, until crisp and golden.

8. 8

   Season chicken tinga with salt and a squeeze of lime, then mound onto tostadas and top with refried beans, avocado slices, crumbled queso fresco, crema, and cilantro.