Tostadas de Tinga (Pueblan Shredded Chicken in Chipotle)

Ingredients

• 400g poached and shredded chicken breast
• 2 chipotle chillies in adobo sauce, finely minced (plus 15ml sauce)
• 60ml crema or Mexican sour cream
• 1 white onion (100g), thinly sliced
• 1 avocado (120g), pitted and sliced
• 2g dried oregano (Mexican preferred)
• 4g sea salt
• 2g Tellicherry black pepper
• 30ml neutral oil
• 8 corn tortillas (75g), warmed
• 40g cotija cheese, crumbled
• 8g fresh cilantro, chopped

Method

1. 1
   Heat oil in a wide pan over medium; sauté sliced onion until softened and lightly caramelised, 6–7 minutes.
2. 2
   Add shredded chicken, minced chipotle, adobo sauce, oregano, salt, and pepper; stir and warm through, 4–5 minutes.
3. 3
   Fold in crema gently to combine without breaking down chicken; cook 2 more minutes until sauce coats evenly.
4. 4
   Char or lightly warm each corn tortilla over a gas flame or dry skillet to pliability.
5. 5
   Layer each tostada: tortilla base, spoonful of tinga chicken mixture, avocado slices, cotija cheese crumble.
6. 6
   Finish with fresh cilantro and a small dollop of crema.
7. 7
   Serve immediately while tinga is warm and tortillas are flexible.