Chorizo Tinga Poblana with Avocado Crema

Method

1. Pickled onion: slice the red onion paper-thin, put it in a jar with the vinegar and a little of the salt, mix and leave for at least 20 min. It's ready when it turns bright pink.

   Add in this stepRed onion ½Apple cider vinegar 3 tbspSalt ⅛ tsp

2. Put the thighs, water, a chunk of onion, some of the garlic, the bay leaf, thyme and part of the salt in a 20 cm pot and bring to the boil on high heat. Turn down to medium-low heat and simmer for 28 min, skimming, until the meat falls easily off the bone. Lift out, discard skin and bones, pull the meat into chunky shreds and strain the stock.

   Add in this stepBone-in, skin-on chicken thighs 500 gWater 900 mlOnion ¼Garlic cloves 1¼Bay leaf 1Thyme sprigs 1Salt 0.6 tsp

   high heat→medium-low heat

3. Put the tomatoes in a dry pan on medium-high heat for 10 min, turning, until the skins split and blacken in spots. Blend them with the chipotles, adobo sauce, remaining garlic, oregano, brown sugar and a ladle of stock until smooth.

   Add in this stepRipe tomatoes 450 gChipotle peppers in adobo (canned) 2Adobo sauce from the can 1 tbspGarlic cloves 2¾Dried oregano ½ tspBrown sugar (or piloncillo) ½ tsp

   medium-high heat

4. Squeeze the chorizo out of its casing into a 24 cm pan and cook on medium heat for 4 min, breaking it up, until it releases red fat and the edges crisp. Add the remaining onion, sliced, and soften it in the chorizo fat for 6 min.

   Add in this stepFresh (raw) chorizo 80 gOnion ¾

   medium heat

5. Pour in the sauce and let it bubble on medium heat for 5 min, stirring, until darker and thick. Add the chicken, part of the salt and half a ladle of stock and simmer for 7 min, until the sauce clings glossily to the meat. Taste and adjust with stock or salt.

   Add in this stepSalt ½ tsp

   medium heat

6. Avocado crema: mash the avocado, crema, lime juice and a pinch of the salt with a fork until smooth, or blitz in a blender.

   Add in this stepAvocado 1Mexican crema or sour cream 2 tbspLime ½Salt ⅛ tsp

7. Spread avocado crema on each tostada, pile on the tinga and finish with drained pickled onion and cilantro.

   Add in this stepTostadas 4Cilantro leaves 1 tbsp