Chipotle Chicken Tinga Tostadas with Avocado Crema

Name: Chipotle Chicken Tinga Tostadas with Avocado Crema
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
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

Smoky shredded chicken simmered in a chipotle-tomato sauce, piled on crisp tostadas and crowned with a cool lime-avocado crema.

Time: 55 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

9 steps · tick them off as you cook

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.
18 minutes
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.
5 minutes
Add 3 minced garlic cloves and 1 tsp dried oregano; cook 30 seconds until fragrant.
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.
Pour the sauce into the skillet and simmer for 6-8 minutes, stirring, until it darkens and thickens slightly.
6-8 minutes
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.
Mash 1 ripe avocado with 1/3 cup sour cream, juice of 1 lime and a pinch of salt until silky.
Warm 8 tostada shells in a 350°F (180°C) oven for 3 minutes.
3 minutes
Spread crema on each tostada, top with tinga, and finish with crumbled queso fresco and fresh cilantro.

Chef's tip

Let the tomato-chipotle sauce darken and pull away from the pan before adding the chicken — this concentrates the smokiness and prevents a watery tinga.