Tostadas de Tinga

Step 1

Pat 1.5 lb boneless skinless chicken thighs completely dry with paper towels — removing surface moisture ensures they'll brown properly rather than steam. Season both sides generously with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.

Step 2

Cut 1 medium yellow onion in half from root to tip, then peel away the papery skin. Slice each half into thin half-moons, about 0.25 inch thick. Peel 3 garlic cloves and slice them thin.

Step 3

Remove 2 chipotle chiles from the can and place on a cutting board. Carefully seed them (wear gloves if you're heat-sensitive), then finely mince the flesh. Measure out 1 tablespoon of adobo sauce from the same can.

Step 4

Set a 12-inch heavy-bottomed skillet or Dutch oven over medium-high heat. Add 2 tablespoons extra-virgin olive oil. When the oil shimmers and a wisp of smoke appears, carefully place the seasoned chicken thighs skin-side down into the pan.

Step 5

Sear the chicken without moving it for 4-5 minutes until the skin is deep golden-brown and releases easily from the pan. You'll hear a steady sizzle — if it sounds aggressive, lower the heat slightly. Flip each thigh and sear the other side for 3-4 minutes until light golden. Transfer the chicken to a plate.

Step 6

Pour off all but 1 tablespoon of fat from the pan. Add the sliced onions and cook over medium heat, stirring occasionally, until softened and translucent, about 4 minutes. Add the sliced garlic and 0.5 teaspoon dried oregano. Stir constantly for 30 seconds until fragrant.

Step 7

Add the minced chipotle chiles and 1 tablespoon adobo sauce to the pan. Stir well to combine, then add 1 can (14.5 oz) canned fire-roasted diced tomatoes (with their juices) and 1 cup chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits.

Step 8

Return the chicken thighs to the pan, nestling them skin-side up into the sauce. Bring the liquid to a gentle simmer over medium heat, then reduce to medium-low. Partially cover the pan and simmer for 20-25 minutes until the chicken is completely cooked through (internal temperature of 165°F at the thickest part) and very tender.

Step 9

Transfer the chicken to a cutting board and let it rest for 2 minutes until cool enough to handle. Using two forks or your fingers, shred the meat into bite-sized pieces, discarding any bones or skin. Return the shredded chicken to the pan with the sauce and stir to coat. Taste and adjust seasoning with more salt and pepper as needed — the tinga should taste smoky, tangy, and slightly spicy.

Step 10

While the tinga simmers, prepare your toppings: thinly slice 4 radishes on a mandoline or with a sharp knife, pit and dice 1 avocado, roughly chop 0.25 cup fresh cilantro leaves, and cut 1 lime into wedges. Have 0.5 cup crumbled queso fresco and 3 tablespoons Mexican crema ready.

Step 11

Arrange 8 corn tostadas on a work surface or serving platter. Spoon a generous portion of the chicken tinga (about 0.25 cup per tostada) onto each one, allowing some of the sauce to pool on top. This keeps the tostadas moist and flavorful.

Step 12

Top each tostada with a pinch of crumbled queso fresco, a few sliced radishes, diced avocado, and a small sprinkle of fresh cilantro. Drizzle lightly with Mexican crema. Serve immediately with lime wedges on the side — squeeze lime juice over each tostada just before eating to brighten the flavors.