Chicken Tinga Tostadas

By Valerie's Kitchen

Ingredients

2 ½ pounds boneless skinless chicken thighs (about 6 or 7)
1 ¼ teaspoons kosher salt (divided)
½ teaspoon freshly ground black pepper (or to taste, divided)
2 tablespoons olive oil (or as needed)
1 medium yellow onion (thinly sliced)
3 cloves garlic (minced)
1 can (14.5 ounces fire-roasted diced tomatoes)
½ cup low-sodium chicken broth
2 tablespoons minced chipotle peppers in adobo sauce
1 tablespoon adobo sauce (from the can)
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 bay leaf
1 to 2 teaspoons fresh lime juice
8 (6-inch) Corn tortillas
2 tablespoons neutral oil (like avocado oil, canola oil, or vegetable oil)
16 ounce can refried beans
1 avocado (diced or sliced )
4 to 6 radishes (thinly sliced )
½ cup crumbled Cotija cheese
¼ cup Mexican crema or sour cream
¼ cup Chopped cilantro
Lime wedges

Prep Time20mins
Cook Time60mins
Servings8

Instructions

Season the chicken thighs on both sides using about ½ teaspoon kosher salt and ¼ teaspoon pepper. Heat the olive oil in a large Dutch oven or deep skillet over MEDIUM-HIGH heat. Add the chicken thighs, in batches, if needed, and cook for 2 to 3 minutes per side, just until lightly browned. Transfer to a plate.

Reduce the heat to MEDIUM. Add the sliced onion to the pot and cook, stirring occasionally, for 5 to 6 minutes, until softened and lightly golden. Add the garlic and cook for 30 seconds more.

Stir in the fire-roasted tomatoes, chicken broth, chipotle peppers, adobo sauce, oregano, cumin, bay leaf, salt, and pepper, scraping the bottom of the pot to loosen any browned bits.

Return the chicken to the pot and bring the sauce to a low simmer. Cover and cook for 40 to 45 minutes, or until the chicken is cooked through and tender enough to shred. Transfer the chicken to a cutting board and shred with two forks.

Remove and discard the bay leaf from the pot. Use an immersion blender to blend the sauce until mostly smooth, leaving just a little texture. Alternatively, carefully transfer the sauce to a blender and pulse briefly.

Return the sauce to a simmer over MEDIUM heat and cook for 10 minutes, stirring occasionally, until slightly thickened and concentrated.

Return the shredded chicken to the pot and stir to coat well. Simmer for another 2 to 3 minutes, until warmed through. Stir in the lime juice and adjust seasoning with additional salt, if needed.

For the Beans

Warm the refried beans in a small saucepan over LOW heat, thinning with a little water, as needed, until easily spreadable.

For the Tostada Shells

Preheat the oven to 450 degrees F. Line a large baking sheet with foil.

Place 4 corn tortillas on the prepared baking sheet, arranging them so they don’t overlap. Add the oil to a small dish. Using a pastry brush, lightly coat both sides of the tortillas with oil.

Bake for 5 minutes. Flip the tortillas and continue baking for 3 to 4 minutes, or until golden brown and crisp. Don’t overbake. The tortillas will continue to crisp slightly as they cool.

Assemble and Serve the Tostadas

Spread each crisped tortilla with a layer of refried beans. Top with Chicken Tinga, radishes, avocado, Cotija cheese, a drizzle of Mexican crema or sour cream, and cilantro.

Serve with lime wedges.