Smoky Chicken Tinga Tostadas with Avocado Crema

Smoky Chicken Tinga Tostadas with Avocado Crema ingredients

• Chicken Tinga
• Avocado Crema
• For Serving

How to make Smoky Chicken Tinga Tostadas with Avocado Crema

1. Poach the chicken: In a medium pot, combine 1 lb boneless, skinless chicken breasts or thighs with 2 cups chicken broth or water and 1 bay leaf. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
2. Remove chicken from the pot, reserving 0.5 cup of the poaching liquid, and shred it using two forks or an electric mixer. Discard the bay leaf. Set the shredded chicken aside.
3. Prepare the Tinga sauce base: Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add 1 thinly sliced yellow onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Add 2 minced garlic cloves and cook for another minute until fragrant.
4. Stir in 1 (14.5 oz) can diced tomatoes (undrained), 1-2 chipotle peppers in adobo sauce (minced, adjust to desired spice level), 1 tbsp adobo sauce from the can, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Bring the mixture to a simmer.
5. Add the reserved 0.5 cup chicken poaching liquid to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Stir the shredded chicken into the sauce, ensuring it's well coated. Continue to simmer gently for another 5 minutes to heat the chicken through and absorb the flavors. Taste and adjust seasoning as needed.
7. While the tinga simmers, prepare the Avocado Crema: In a small bowl, mash 1 large ripe avocado until smooth. Stir in 0.5 cup sour cream or Greek yogurt, 1 tbsp lime juice, 2 tbsp fresh cilantro, and 0.25 tsp salt until well combined and creamy. Cover and refrigerate until ready to use.
8. To assemble the tostadas, spread a generous spoonful of the Smoky Chicken Tinga evenly over each of the 8 tostada shells. Top with a dollop of Avocado Crema, a layer of 2 cups shredded lettuce, a sprinkle of 0.5 cup crumbled Cotija cheese, and a few slices of 0.5 cup radishes. Serve immediately.

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