Tostadas de Tinga

Ingredients

• 600g boneless skinless chicken thighs
• 1 white onion, half quartered and half finely sliced
• 3 cloves garlic, 1 whole and 2 crushed
• 1 bay leaf
• 3 tbsp vegetable oil
• 400g tin chopped tomatoes
• 2 to 3 chipotles in adobo, chopped, plus 1 tbsp adobo sauce
• 1/2 tsp dried oregano
• 1/2 tsp fine salt
• 8 corn tortillas
• 400g tin refried beans
• 1/2 small iceberg lettuce, finely shredded
• 100ml soured cream
• 100g queso fresco or mild feta, crumbled
• 1 ripe avocado, sliced

Method

1. Put the chicken in a pan with the quartered onion, whole garlic clove, bay leaf and enough water to cover. Simmer for 20 minutes until cooked through. Lift out and shred, reserving 100ml of the cooking liquid.

2. Blend the tomatoes with the chipotles, adobo sauce, oregano and salt until smooth.

3. Heat 1 tbsp of the oil in a frying pan and soften the sliced onion for 8 minutes. Add the crushed garlic and cook for 1 minute.

4. Pour in the tomato sauce and cook for 5 minutes. Stir in the chicken and the reserved liquid and simmer for 8 minutes until thick.

5. Heat the remaining oil in a frying pan and fry the tortillas for about 1 minute per side until crisp and golden. Drain on kitchen paper.

6. Warm the refried beans, spread over each tostada, then top with the chicken tinga, lettuce, soured cream, cheese and avocado.