Instructions
- Season the chicken thighs with salt and pepper.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Sear the chicken thighs on both sides until browned, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes (with their juice), minced chipotle peppers, adobo sauce, dried oregano, and cumin to the skillet. Stir to combine.
- Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Return the seared chicken thighs to the skillet and nestle them into the sauce.
- Pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the sauce and stir to combine.
- Simmer the chicken tinga for another 5-10 minutes to allow the flavors to meld together.
- Taste and adjust seasoning with salt and pepper as needed.
- To assemble the tostadas, spread a generous amount of chicken tinga on each corn tostada.
- Top with shredded lettuce, crumbled queso fresco, Mexican crema or sour cream, and diced avocado.
- Serve immediately and enjoy!
