Tinga de poulet

Instructions

1. Poach the chicken thighs in the stock with the bay leaf and a pinch of salt for 20 minutes, then shred the meat with a fork.
2. Meanwhile, blend the tomatoes, onion, garlic, chipotles with 2 tablespoons of adobo and a little stock until smooth.
3. Heat the oil in a large frying pan and fry the sauce over medium heat for 5 minutes, stirring, until it thickens and darkens.
4. Add the shredded chicken, oregano, cumin, pepper and salt, then simmer gently for 10 minutes so the meat soaks up the sauce.
5. Adjust the seasoning and serve hot on tostadas with avocado and a spoonful of crème fraîche.