Tinga de pollo & Tostadas

Ingredients

• 4 cups cooked chicken breasts (shredded)
• 1 large onion (sliced)
• 1 pound tomatoes
• 2 chipotle in adobo peppers (adjust to taste)
• 2-3 guajillo chilies (stem and seeds removed)
• 1 clove garlic (peeled)
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/4 teaspoon ground cumin
• 2 Tablespoons olive oil
• salt and pepper (to taste)
• tostada shells (read notes)
• refried beans
• lettuce (chopped)
• pickled onions
• Mexican crema (or sour cream)
• queso fresco (or any cheese you prefer)

Instructions

1. 1

   Place tomatoes in a pot and cover with water. Bring to a boil and cook for 10 minutes.

2. 2

   Add guajillo peppers to the hot water and turn off the heat. Let the ingredients sit for 10 minutes.

3. 3

   Remove the tomatoes from the water and peel them, then add them to a blender along with guajillo chilies, chipotle peppers, oregano, cumin, garlic, thyme, and black pepper.

4. 4

   Pour 2 cups of chicken stock and blend until you’ll have a smooth sauce. Set aside.

5. 5

   Heat the oil in a cooking pan over medium heat.

6. 6

   Add onions and cook until slightly soft and translucent (about 4 minutes).

7. 7

   Mix in the chicken and cook for 1 minute.

8. 8

   Pour the tomato sauce and season with salt.

9. 9

   Bring the mixture to a simmer and cook for 15-20 minutes stirring from time to time until the onions are nicely cooked through and the sauce has reduced.

10. 10

    --- Make the tostadas ---

11. 11

    Spread a spoonful of creamy beans on each tostada shell and top with some tinga mixture.

12. 12

    Pile a bit of lettuce, sliced avocado, and pickled onions.

13. 13

    Finish with a dollop of crema and a sprinkle of queso fresco. Serve immediately.