Chipotle Chicken Tinga Tostadas with Avocado Crema

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 1 whole white onion
• 5 whole garlic cloves
• 2 tbsp extra-virgin olive oil
• 398 ml fire-roasted diced tomatoes
• 2 whole chipotle peppers in adobo
• 1 tsp dried oregano
• 1 whole ripe avocado
• 0,33 cup sour cream
• 2 whole lime
• 8 whole tostada shells
• 0,5 cup queso fresco
• 0,25 cup fresh cilantro

Instructions

1. 1

   Place 1.5 lb (680 g) boneless chicken thighs in a pot, cover with cold water, add 1 tsp salt, half an onion and 2 garlic cloves. Bring to a gentle simmer and poach for 18 minutes until fork-tender.

2. 2

   Meanwhile, heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat until it shimmers without smoking. Add the sliced remaining onion and sweat for 5 minutes until translucent.

3. 3

   Add 3 minced garlic cloves and 1 tsp dried oregano; cook 30 seconds until fragrant.

4. 4

   Blend 1 can (398 ml) fire-roasted tomatoes with 2 chipotle peppers in adobo, 1 tbsp adobo sauce, and 1/2 cup chicken poaching liquid until smooth.

5. 5

   Pour the sauce into the skillet and simmer for 6-8 minutes, stirring, until it darkens and thickens slightly.

6. 6

   Shred the chicken with two forks and fold into the sauce. Simmer 5 more minutes to reduce; season with salt and a squeeze of lime.

7. 7

   Mash 1 ripe avocado with 1/3 cup sour cream, juice of 1 lime and a pinch of salt until silky.

8. 8

   Warm 8 tostada shells in a 350°F (180°C) oven for 3 minutes.

9. 9

   Spread crema on each tostada, top with tinga, and finish with crumbled queso fresco and fresh cilantro.