Tostadas de Tinga de Pollo

Ingredients

• 6 cloves garlic
• 1 cup water
• 2.5 lbs chicken thighs
• salt
• pepper
• 3 bay leaves
• 3 Roma tomatoes
• 1 cup chicken broth
• 2 cloves garlic
• 4 chipotle peppers in adobo sauce
• 1 tablespoon chicken bouillon
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper
• oil
• 1 onion
• crema mexicana
• lettuce
• queso fresco or queso seco
• pickled red onions
• avocado

Instructions

1. Blend 6 garlic cloves with 1 cup of water.
2. In a pot set to medium high heat with boiling water, add the garlic mixture.
3. Add 2.5 lbs of chicken thighs, salt, pepper, and 3 bay leaves.
4. Cover and cook for about an hour.
5. Remove the chicken and set aside to cool, then shred it.
6. In the same broth, boil 3 Roma tomatoes for about 5 minutes.
7. Remove the skin from the tomatoes and transfer them to the blender.
8. Add 1 cup of chicken broth, 2 cloves garlic, 4 chipotle peppers, 1 tablespoon chicken bouillon, 1/4 teaspoon oregano, and 1/4 teaspoon black pepper to the blender.
9. Blend and set aside.
10. In a pan set to medium heat, add some oil.
11. Once the oil is hot, sauté 1 onion for about 3 minutes.
12. Add the shredded chicken and mix everything together, seasoning with salt and pepper.
13. Add the salsa and mix well, checking for salt.
14. Let it cook for 5 minutes.
15. Prepare the tostadas by adding crema mexicana, tinga, lettuce, a drizzle of crema mexicana, queso fresco or queso seco, pickled red onions, and avocado.