Chicken Thighs Tinga Tostadas

Ingredients

• 1½ lb Chicken Thighs
• 3 chipotles in adobo, chopped, plus 2 tbsp sauce
• 4 roma tomatoes, diced
• 1 white onion, thinly sliced
• 3 cloves garlic, minced
• ½ tsp dried oregano
• 8 tostada shells
• 2 cups Iceberg Lettuce, shredded
• ½ cup Mexican crema
• ½ cup crumbled queso fresco
• 2 tbsp neutral oil
• Salt

Method

1. Poach the Chicken Thighs in salted water at a gentle simmer until it reaches 165°F (74°C), about 15 minutes, then shred. Save a cup of the poaching liquid.
2. Meanwhile, caramelize the onion in the oil over medium heat until deeply golden, 8–10 minutes — the sweetness balances the smoke later.
3. Add the garlic, tomatoes, chipotles with sauce, and oregano; cook until the tomatoes slump into a sauce, 5 minutes.
4. Fold in the shredded Chicken Thighs with a splash of poaching liquid and simmer until the sauce clings, 5 minutes. Season well.
5. Pile the tinga onto tostadas and top with Iceberg Lettuce, crema, and queso fresco. Eat over a plate; structural failures are part of the experience.