Chicken Tinga Tostadas

Ingredients

For 6 servings

• 910 g boneless chicken thighs
• 12 piece tostada shells
• 400 g refried black beans
• 4 piece Roma tomatoes, halved
• 1 piece white onion, sliced
• 1 piece red onion, thinly sliced
• 4 piece garlic cloves
• 45 g chipotle in adobo, chopped
• 240 g chicken broth
• 2 piece avocados, sliced
• 150 g lettuce, shredded
• 200 g queso fresco, crumbled
• 100 g cilantro
• 3 piece limes
• 120 g cider vinegar
• 3 g Mexican oregano
• 3 g ground cumin
• 1.5 g smoked paprika
• 4 g brown sugar
• 28 g neutral oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Quick-pickle the red onion in the lime, vinegar, brown sugar and salt.

2. 2

   Char the tomatoes, white onion and garlic, then blend with the chipotle, broth, oregano, cumin, paprika and seasoning.

3. 3

   Sear the chicken, pour over the sauce and simmer for 20–25 minutes, until tender.

4. 4

   Shred the chicken and simmer in the sauce until it coats well.

5. 5

   Warm the refried beans and the tostada shells.

6. 6

   Spread the tostadas with beans and top with the tinga, lettuce, avocado, queso fresco, pickled onion and cilantro.