---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=oWG_UXtOrXE
hero: https://bsteph.imgix.net/chicken-tinga-tostadas.jpg
tags: [entree, mexican, chicken]
draft: true
---

# Chicken Tinga Tostadas

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].