Chicken Tinga Tostada

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Ingredients

• 2 to 2.2 lbs boneless, skinless chicken thighs
• Salt
• 1/2 white onion
• 3 cloves of garlic
• Oil
• 25 g tomato paste
• 400 g fire-roasted tomatoes
• 200 g fresh tomato
• 200 g chicken stock
• 10 g Better Than Bouillon roasted chicken base
• 2 chipotle chilies in adobo
• 1 g dried oregano
• 15-20 g cider vinegar
• 5-8 g salt
• Small handful of chopped cilantro stems
• Tostada shells
• Lettuce
• Crema (sour cream with lime)
• Fresh cilantro for garnish

Instructions

1. Season chicken thighs with salt and roast in a preheated 400°F oven for about 20 minutes.
2. In a saucepan, cook diced onion and sliced garlic in oil with salt until translucent.
3. Add tomato paste, fire-roasted tomatoes, fresh tomato, chicken stock, Better Than Bouillon, chipotle chilies, oregano. Simmer for 15 minutes.
4. Add cider vinegar, salt, and cilantro stems. Blend into a rustic sauce.
5. Shred the cooked chicken thighs into bite-sized pieces.
6. Combine shredded chicken with the tomato sauce, being careful not to overmix.
7. Build the tostada by spreading chicken tinga on the shell, topping with shredded lettuce, crema, and fresh cilantro.
8. Serve and enjoy the delicious Chicken Tinga Tostada.

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