Step by step

Method

4 steps

1. 1

   Simmer 2 lb boneless skinless chicken thighs in salted water (or broth) 18–22 minutes until cooked through and easy to shred. Scoop out, cool a minute, and shred with two forks. Save a splash of the cooking liquid.

2. 2

   In a wide skillet over medium, warm 1 tablespoon oil and cook 1 large onion (thinly sliced) 8–10 minutes until soft and sweet with golden edges. Add 3 minced garlic cloves, 2 minced chipotles in adobo, 1 teaspoon oregano, and ½ teaspoon cumin; stir 30 seconds until smoky and fragrant.

3. 3

   Pour in 1 can (14 oz) crushed tomatoes and 1 teaspoon kosher salt. Simmer 8–10 minutes until the sauce thickens and darkens a shade. Fold in the shredded chicken; if it looks tight, splash in a little reserved cooking liquid. Warm 3–5 minutes so the chicken soaks up the sauce. Taste — it should be smoky-spicy, not watery.

4. 4

   Spread warm tostada shells with a thin layer of refried beans, pile on tinga, then lettuce, avocado, queso fresco, and lime. You want smoky chipotle chicken tinga on crisp tostadas — not bland shredded chicken or a thin tomato soup topping.