Chicken Tinga Tostadas with Pickled Jalapeños and Crema

Steps

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Chipotle Chicken Tinga

1. Place the 1¾ lb chicken thighs in a medium saucepan with the halved whole onion half, 3 whole garlic cloves, 1 bay leaf, and 1 teaspoon kosher salt; cover with cold water by 1 inch. 22 min
2. While the chicken poaches, thinly slice the remaining onion half and mince the 2 remaining garlic cloves; set aside. 4 min
3. Transfer the poached chicken to a cutting board, let cool 5 minutes, then shred into bite-sized pieces with two forks; reserve ½ cup of the poaching liquid. 6 min
4. Roughly chop the 4 Roma tomatoes and measure out the 3 chipotle chiles with their 2 tablespoons adobo sauce. 4 min
5. Timing-sensitive step. Heat 2 tablespoons neutral oil in a large skillet over medium-high; add the sliced onion and cook, stirring frequently, until softened and lightly golden, about 5 minutes. 5 min
6. Timing-sensitive step. Add the minced garlic, ½ teaspoon dried oregano, ½ teaspoon ground cumin, and ¼ teaspoon black pepper; stir constantly for 1 minute until fragrant.
7. Add the chopped Roma tomatoes and chipotle chiles with adobo sauce to the skillet; cook, stirring occasionally, until tomatoes break down into a thick sauce, about 6 minutes. 6 min
8. Add the shredded chicken and ½ cup reserved poaching liquid (or ½ cup water if using rotisserie chicken) and ½ teaspoon kosher salt; stir to combine and simmer 5 minutes until the sauce clings to the chicken and the mixture is saucy but not soupy. 5 min

Crispy Tostada Shellsbase

1. Line a baking sheet with paper towels and set a wire rack alongside; pour ½ cup neutral oil into a medium skillet and heat over medium-high until shimmering. 3 min
2. Timing-sensitive step. Fry the 6-inch corn tortillas one at a time, pressing lightly with a spatula, for 60–90 seconds per side until deep golden and rigid; transfer to the paper-towel-lined rack and immediately sprinkle with ¼ teaspoon kosher salt total across all 8 shells. 14 min

Pickled Jalapeños, Crema, and Fresh Toppingsside

1. Thinly slice the 3 fresh jalapeños into rounds and place them in a small heatproof bowl or jar. 4 min
2. Combine ½ cup white wine vinegar, ½ cup water, 1 teaspoon granulated sugar, and ½ teaspoon kosher salt in a small saucepan and bring to a boil; pour immediately over the jalapeño rounds and let sit at least 20 minutes. 5 min
3. Rest the jalapeños in the brine for at least 20 minutes while the rest of the meal cooks. 20 min
4. Finely dice ¼ white onion and pick ¼ cup fresh cilantro leaves; set both aside in separate small bowls. 4 min
5. Warm 1 cup refried black beans in a small saucepan over low heat, stirring occasionally, until heated through, about 4 minutes; keep warm. 4 min
6. Crumble 3 oz queso fresco and cut 2 limes into wedges; arrange on the topping board alongside the crema, cilantro, and diced onion. 3 min
7. Slice or roughly mash the 2 avocados just before serving to prevent browning. 3 min
8. Spread a spoonful of warm refried black beans on each tostada, top generously with chicken tinga, then drizzle with ½ cup Mexican crema; finish each with pickled jalapeños, avocado, queso fresco, diced onion, cilantro, and a lime wedge. 5 min