Chicken Tinga Tostadas

Ingredients


1200 g	chicken thighs
	salt
	cooking oil
100 g	white onion
15 g	garlic
25 g	tomato paste
400 g	can fire roasted tomatoes
200 g	fresh tomato
200 g	chicken stock
10 g	Better Than Bouillon
2	chipotle chilies in adobo sauce
1 g	dried oregano
20 g	apple cider vinegar
25 g	cilantro stems
	tostada shells
	little gem or romaine lettuce
	crema
	cilantro leaves

1. Preheat oven to 400 F.
2. Lay out 1200g chicken thighs on a sheet tray. Generously salt each thigh and roast in the oven for about 20 min until they reach about 180 F.
3. While chicken is cooking and cooling, make the sauce. Add cooking oil to a sauce pan over medium heat, then add 100g white onion, rough chopped, 15g garlic, sliced, and a pinch of salt, and sweat over medium heat until translucent, about 5-6 min.
4. Add 25g tomato paste to the pan, stir and cook for about 2 minutes until it begins to take on color.
5. Add 400g can fire roasted tomatoes, stir and bring to a simmer.
6. Add 200g fresh tomato, rough chopped, 200g chicken stock, 10g Better Than Bouillon chicken flavor, 2 chipotle chilies in adobo sauce, and 1g dried oregano. Stir and cook for about 15 minutes on medium low until slightly thickened and the fresh tomatoes are fully cooked.
7. Stir in 20g apple cider vinegar, 5-8g more salt, and 25g cilantro stems, then using an immersion blender, blend together the sauce until smooth. Return to the stove and keep warm.
8. When the chicken is cool enough to touch, hand shred it and add it to the sauce, stir and allow chicken to heat through. Taste for seasoning and adjust if needed.
9. To build a tostada, briefly heat the tostada shells in the oven and top with tinga, little gem or romaine lettuce, shredded, crema (sour cream whisked with lime), and cilantro leaves.

by Brian Lagerstrom · video^[2]

	1200 g	chicken thighs
		salt
		cooking oil
	100 g	white onion
	15 g	garlic
	25 g	tomato paste
	400 g	can fire roasted tomatoes
	200 g	fresh tomato
	200 g	chicken stock
	10 g	Better Than Bouillon
	2	chipotle chilies in adobo sauce
	1 g	dried oregano
	20 g	apple cider vinegar
	25 g	cilantro stems
		tostada shells
		little gem or romaine lettuce
		crema
		cilantro leaves

1. Preheat oven to 400 F.
2. Lay out 1200g chicken thighs on a sheet tray. Generously salt each thigh and roast in the oven for about 20 min until they reach about 180 F.
3. While chicken is cooking and cooling, make the sauce. Add cooking oil to a sauce pan over medium heat, then add 100g white onion, rough chopped, 15g garlic, sliced, and a pinch of salt, and sweat over medium heat until translucent, about 5-6 min.
4. Add 25g tomato paste to the pan, stir and cook for about 2 minutes until it begins to take on color.
5. Add 400g can fire roasted tomatoes, stir and bring to a simmer.
6. Add 200g fresh tomato, rough chopped, 200g chicken stock, 10g Better Than Bouillon chicken flavor, 2 chipotle chilies in adobo sauce, and 1g dried oregano. Stir and cook for about 15 minutes on medium low until slightly thickened and the fresh tomatoes are fully cooked.
7. Stir in 20g apple cider vinegar, 5-8g more salt, and 25g cilantro stems, then using an immersion blender, blend together the sauce until smooth. Return to the stove and keep warm.
8. When the chicken is cool enough to touch, hand shred it and add it to the sauce, stir and allow chicken to heat through. Taste for seasoning and adjust if needed.
9. To build a tostada, briefly heat the tostada shells in the oven and top with tinga, little gem or romaine lettuce, shredded, crema (sour cream whisked with lime), and cilantro leaves.