Step by step
Method
7 steps- 01
Season chicken. Heat oil in a wide casserole and brown thighs for 3 minutes per side; remove to a plate.
- 02
Cook sliced white onion in the same pan for 6 minutes until soft and lightly golden.
- 03
Blend tomatoes, chopped onion, garlic, chipotles, adobo, oregano, cumin and stock until smooth.
- 04
Pour the sauce into the pan and simmer for 8 minutes, stirring, until darker and slightly reduced.
- 05
Return chicken, cover loosely and simmer gently for 18–22 minutes until tender. Transfer chicken to a board and shred with two forks.
- 06
Return shredded chicken to the sauce and simmer uncovered for 5 minutes until juicy but not watery; adjust salt and chipotle heat.
- 07
Spread each tostada with crema, add tinga, avocado, pickled onion and queso fresco. Finish with coriander and lime just before eating.
Cook's notes
Make it excellent
- Keep the tinga moist but not runny so the tostadas remain crisp.
- Start with one chipotle for mild heat; add more sauce after tasting.
- Assemble at the table—pre-filled tostadas soften quickly.
Serve it with
Black beans, charred corn salad and chilled agua fresca.
Store & reheat
Refrigerate tinga for up to 4 days or freeze for 3 months. Store tostadas and toppings separately.
Helpful cooking questions and genuine results are welcome.