Chicken Tinga Tostadas with Smashed Avocado
Shredded chicken simmered in a smoky chipotle tomato sauce, piled onto crisp tostadas with avocado and soured cream.
Ingredients
- Boneless chicken thighs600 g
- Onion1 pc
- Garlic2 cloves
- Chipotles in adobo2 tbsp
- Chopped tomatoes1 can
- Dried oregano1 tsp
- Tostadas8 pc
- Avocados2 pc
- Soured cream100 ml
- Vegetable oil1 tbsp
Method
- 01
Poach the chicken in a pan of gently simmering salted water for 15 minutes until cooked through to 75C, then lift it out, keep 100 ml of the liquid and shred the meat with two forks.
- 02
While the chicken poaches, fry the sliced onion in the oil over medium heat for 8 minutes until soft, then add the sliced garlic for 1 minute.
- 03
Add the tomatoes, chopped chipotles, oregano and reserved cooking liquid and simmer for 8 minutes.
- 04
Stir in the shredded chicken and simmer for 5 minutes more until the sauce clings to it, then season.
- 05
Mash the avocados with a pinch of salt, spread over the tostadas, pile on the chicken and finish with a spoonful of soured cream.
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