Tinga de poulet à la mijoteuse

Ingrédients

• 1 medium yellow onion
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 chipotles in adobo
• 1 (14-ounce) can fire roasted tomatoes
• 1 teaspoon dried oregano
• 1½ teaspoons salt
• 2 pounds boneless skinless chicken thighs
• 1 package tostadas
• ¼ cup chopped cilantro
• ⅓ cup cotija cheese

Préparation

1. 1

   Halve the yellow onion. Cut one half into slices, and finely dice the other half. Set the diced onion aside for serving.

2. 2

   Heat the olive oil in a large skillet over medium heat.

3. 3

   Add the sliced onion and cook for 4–5 minutes, or until soft.

4. 4

   Add the garlic and cook for an additional 30 seconds.

5. 5

   Transfer the onion and garlic to a blender. Add the chipotles in adobo, fire roasted tomatoes, oregano, and salt.

6. 6

   Blend on high until smooth.

7. 7

   Place the tomato mixture and the chicken thighs in a slow cooker.

8. 8

   Cook on high for 3–4 hours or on low for 6–7 hours.

9. 9

   Shred the chicken with a fork.

10. 10

    To serve, place ⅓ cup chicken on each tostada. Top with a sprinkle of chopped cilantro, a sprinkle of diced onion, and a sprinkle of cotija cheese.

11. 11

    Repeat with additional tostadas, and serve right away.