Tinga de Pollo (Chipotle Shredded Chicken)

Method

1. Put the chicken, water, a chunk of the onion, some of the peeled garlic, the bay leaf and half the salt in a 18 cm pot and bring to the boil on high heat. Turn down to medium-low heat, skim off any foam and simmer gently for 18 min. Cut into the thickest part: no pink means it is done (74 °C inside).

   Add in this stepChicken breast (or boneless thighs) 300 gWater 750 mlOnion ¼Garlic cloves 1¼Bay leaf 1Salt ½ tsp

   high heat→medium-low heat

2. Lift out the chicken, let it cool for 5 minutes and shred it finely with two forks. Strain the cooking broth and keep it for the sauce and for loosening later.

3. Blend the tomatoes, chipotles, adobo sauce, remaining garlic and oregano with about 50 ml of the broth per serving until smooth. Chipotles are quite hot, so start with fewer and add more after tasting if you like.

   Add in this stepRipe tomatoes 350 gChipotle peppers in adobo (canned) 2Adobo sauce from the can 1 tbspGarlic cloves 1¾Dried oregano ½ tsp

4. Thinly slice the rest of the onion. Heat the oil in a 24 cm pan on medium heat and cook the onion for 6 min until soft and translucent. Don't let it brown; gently cooked onions are the heart of tinga.

   Add in this stepVegetable oil 1½ tbspOnion ¾

   medium heat

5. Pour the sauce into the pan and cook on medium heat for 5 min, stirring, until it turns a shade darker. Add the shredded chicken and the rest of the salt and simmer for 6 min, until the chicken is coated in a moist sauce but not swimming. If it gets too thick, add a splash of broth.

   Add in this stepSalt ½ tsp

   medium heat

6. Spread a thin layer of refried beans on each tostada (it acts as glue), pile on the tinga and top with shredded lettuce, crema, crumbled queso fresco and avocado slices. Assemble just before eating; tostadas soften quickly.

   Add in this stepTostadas (crisp fried or baked corn tortillas) 4Refried beans 120 gRomaine lettuce, shredded 60 gMexican crema or sour cream 2 tbspQueso fresco (or mild feta) 40 gAvocado ½