Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • Salt and black pepper to taste
  • 4 dried chipotle peppers, stemmed and seeded
  • 2 dried guajillo peppers, stemmed and seeded
  • 2 cups (475ml) chicken broth
  • 1 (28 oz / 800g) can crushed tomatoes
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar (optional)
  • 12 corn tortillas
  • Vegetable oil, for frying
  • Shredded lettuce or cabbage (optional)
  • Crumbled cotija cheese or queso fresco (optional)
  • Sour cream or Mexican crema (optional)
  • Diced avocado (optional)
  • Pickled onions (optional)
  • Salsa verde (optional)
  • Chopped cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. Briefly toast the dried chipotle and guajillo chiles in a dry skillet. Rehydrate the dried chiles by simmering them in chicken broth until softened.
  2. Blend the rehydrated chiles, chicken broth, canned tomatoes, apple cider vinegar, and brown sugar (if using) until smooth. Set aside.
  3. Season chicken thighs with salt, pepper, oregano, cumin, and cloves. Sear the chicken in olive oil in the pot or Dutch oven.
  4. Add the chopped onion and minced garlic to the pot with the chicken. Sauté until softened and fragrant.
  5. Pour the blended tinga sauce over the chicken and onions. Bring to a simmer, then reduce heat, cover, and cook until the chicken is cooked through and easily shredded.
  6. Remove the chicken from the pot and shred it using two forks.
  7. Return the shredded chicken to the pot with the sauce. Simmer uncovered until the sauce has thickened and coated the chicken.
  8. If making homemade tostadas, lightly brush tortillas with vegetable oil and bake until crispy. Or fry them in the skillet.
  9. Spread a generous portion of the chicken tinga on each tostada.
  10. Top with your desired toppings and serve immediately.