Chicken Tinga Tostadas

• Chicken thigh(700 g)
• Onion(1)
• Garlic(3 cloves)
• Chipotle in Adobo(2 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Smoked paprika(1 tsp)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Chicken Broth(120 ml)
• Olive oil(1½ tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Tostada Shells(8)
• Lettuce(1)
• Avocado(2)
• Sour cream(120 ml)optional
• Lime(2)
• Coriander(15 g)

Method

1. 1

   Thinly slice {Onion}, mince {Garlic}, shred the {Lettuce}, dice the {Avocado}, cut the {Lime} into wedges, and roughly chop the {Fresh cilantro}.

   ~14 min

2. 2

   Heat {Olive oil} in a large skillet over medium-high heat. Add the {Chicken thigh}, season with {Salt} and {Black pepper}, and cook until lightly golden on both sides.

   ~8 min

3. 3

   Add the {Onion} and cook until softened. Stir in the {Garlic}, {Tomato paste}, {Chipotle in Adobo}, {Smoked paprika}, {Cumin}, and {Oregano} for 1 minute until fragrant.

   ~5 min

4. 4

   Pour in the {Canned tomatoes} and {Chicken Stock}. Bring to a simmer, cover, and cook until the {Chicken thigh} is tender enough to shred easily.

   ~10 min

5. 5

   Transfer the chicken to a board and shred it into bite-size pieces. Return it to the skillet and simmer uncovered until the sauce thickly coats the chicken.

   ~6 min

6. 6

   Spread the {Chicken thigh} over the {Tostada Shells} and top with {Lettuce}, {Avocado}, {Sour cream}, and {Fresh cilantro}. Serve with the {Lime} wedges for squeezing over.

   ~3 min