Arrange chicken thighs on a sheet tray, generously salt both sides, and roast in the oven for about 20 minutes until they reach an internal temperature of 180°F (82°C).
3
While the chicken cooks, heat oil in a saucepan over medium heat. Add the roughly chopped onion, sliced garlic, and a pinch of salt, then sweat for about 5–6 minutes until translucent and softened.
4
Stir in the tomato paste and cook for about 2 minutes until it takes on a rusty red color.
5
Pour in the fire roasted canned tomatoes, stir, and bring to a simmer.
6
Add the roughly chopped fresh tomato, chicken stock, Better Than Bouillon chicken flavor, chipotle chilies with their adobo sauce, and dried oregano. Stir to combine.
7
Reduce heat to medium-low and simmer for about 15 minutes until the sauce thickens slightly and the fresh tomatoes are fully cooked down.
8
Stir in the apple cider vinegar, salt, and cilantro stems, then use an immersion blender to puree the sauce until relatively smooth (you can leave it slightly rustic). Return to low heat and keep warm.
9
Once the chicken is cool enough to handle, hand-shred it into roughly ½-inch pieces and gently fold it into the warm sauce. Taste and adjust seasoning as needed.
10
To assemble each tostada, briefly warm the tostada shell in the oven if desired, then top with chicken tinga, shredded lettuce, a generous drizzle of crema, and fresh cilantro leaves.
PrimedTableBETA
