Chicken Tinga Tostadas

Ingredients

• boneless, skinless chicken thighs500g
• chipotle peppers in adobo sauce2 peppers plus 1 tbsp sauce
• fire-roasted diced tomatoes400g can
• white onion1 large, thinly sliced
• garlic cloves3, minced
• dried oregano1 tsp
• ground cumin1/2 tsp
• chicken broth250ml
• vegetable oil2 tbsp
• tostadas8
• ripe avocado1, sliced
• Mexican crema or sour cream120ml
• queso fresco, crumbled100g
• fresh cilantro, chopped30g
• lime wedgesfor serving

Directions

1. 1

   Season the chicken thighs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 3 minutes per side. Transfer to a plate.

2. 2

   In the same skillet, add the remaining 1 tablespoon oil and the sliced onion. Cook, stirring, until soft and lightly golden, about 5 minutes. Add the garlic, oregano, and cumin; cook for 30 seconds until fragrant.

3. 3

   Add the chipotle peppers with their sauce, the fire-roasted tomatoes with their juices, and the chicken broth. Stir to combine, then return the chicken to the skillet. Bring to a simmer, cover, and cook over medium-low heat for 15 minutes, until the chicken is cooked through and tender.

4. 4

   Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the sauce and simmer uncovered for 5 minutes, until the sauce thickens and coats the chicken. Season with salt to taste.

5. 5

   While the chicken simmers, warm the tostadas in a 180°C oven for 3-4 minutes, or until crisp and heated through.

6. 6

   To serve, spread a spoonful of tinga onto each tostada. Top with sliced avocado, a drizzle of crema, crumbled queso fresco, and chopped cilantro. Serve with lime wedges on the side.