Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon/5g)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 2 chipotle peppers in adobo sauce, chopped, plus 1 tablespoon (15ml) adobo sauce
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) ground cumin
  • ½ cup (120ml) chicken broth
  • Salt and black pepper to taste
  • 1/2 teaspoon (2.5 ml) sugar
  • 8-10 corn tortillas
  • Vegetable oil, for frying (or baking spray for baking)
  • 1 ripe avocado, mashed or sliced
  • ½ cup (50g) crumbled Cotija cheese (or queso fresco)
  • ¼ cup (30g) finely chopped cilantro
  • Lime wedges, for serving
  • Mexican Crema or Sour Cream (optional)
  • Pickled red onions (optional)

Instructions:

  1. Season chicken with salt and pepper. Sear in olive oil in a large skillet until browned on both sides.
  2. Remove chicken. Add onion and garlic to the skillet; sauté until softened.
  3. Add crushed tomatoes, chipotle peppers, adobo sauce, oregano, cumin, sugar and chicken broth to the skillet. Bring to a simmer.
  4. Return chicken to the skillet. Cover and simmer until chicken is cooked through and easily shreds (about 20-25 minutes). Internal temperature must reach 165F (74C).
  5. Remove chicken from skillet and shred with two forks.
  6. Return shredded chicken to the skillet with the sauce. Simmer until sauce thickens to your liking, stirring occasionally.
  7. Fry or bake corn tortillas until crispy and golden brown.
  8. Spread a generous amount of Chicken Tinga on each tostada.
  9. Top with avocado, Cotija cheese, cilantro, lime wedges, and any other desired toppings.
  10. Serve Immediately: Enjoy your delicious Chicken Tinga Tostada Fiesta Platter!