Tinga de Pollo

• 1 1/2 lbchicken thighs, boneless
• 1 tbspvegetable oil
• 1 white onion, sliced thin
• 3 clovesgarlic, minced
• 14 ozwhole tomatoes
• 2 chipotle in adoboes, plus 1 tbsp adobo sauce
• 1 tspdried oregano
• 1 tbsppiloncillo, or brown sugar
• 1/2 cupchicken broth
• 12 tostadas
• 1 cupiceberg lettuce, shredded
• 1/2 cupqueso fresco, crumbled
• 1 avocado, sliced

quantities scale with servings

Method

1. 1

   Simmer chicken in salted water 20 min until cooked through. Shred with two forks.

2. 2

   Blend the tomatoes, chipotles, adobo sauce, oregano, and piloncillo until smooth.

3. 3

   Cook the onion in oil in a skillet over medium heat 6 min until soft. Add garlic for 1 min.

4. 4

   Pour in the sauce and cook 6-8 min until it darkens and thickens. Add the chicken and broth.

5. 5

   Simmer 8-10 min until the sauce clings to the shreds.

6. 6

   Spoon onto tostadas and top with lettuce, queso fresco, and avocado.