Step-by-Step Instructions

1. 1.Season and Sear Chicken

   Season the 6 boneless, skinless chicken thighs generously with 1 tsp of salt.

2. 2.Sear Chicken Thighs

   Place the seasoned chicken thighs in a large pot over medium-high heat and sear until golden brown on both sides, about 3-4 minutes per side.

3. 3.Add Aromatics to Pot

   Add 1 whole white onion (peeled) and 3 garlic cloves to the pot with the seared chicken.

4. 4.Return Chicken and Simmer

   Return the seared chicken thighs to the pot. Pour in 6-8 cups of water, or enough to fully cover the chicken.

5. 5.Season Chicken Broth

   Add 1 bay leaf, 1 tsp black peppercorns, and 1 tbsp chicken bouillon powder to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and very tender.

6. 6.Char Sauce Ingredients

   While the chicken simmers, place 4-5 halved medium tomatoes, 1/4 medium white onion, 2 garlic cloves, and 2-3 dried chiles (such as ancho or guajillo) in a separate pan over medium-high heat. Char them until softened and slightly blackened, about 5-7 minutes.

7. 7.Soften Charred Ingredients

   Add 1/2 cup of water to the pan with the charred ingredients, cover, and simmer for 5-8 minutes to further soften them.

8. 8.Shred Chicken

   Remove the cooked chicken from the pot and place it in a bowl. Using two forks, shred the chicken into bite-sized pieces. Reserve the chicken broth from the pot.

9. 9.Blend Chipotle-Tomato Sauce

   Transfer the softened tomatoes, onion, garlic, and chiles to a blender. Add 1/2 tsp salt, 2-3 chipotles in adobo sauce along with 1 tbsp of the adobo sauce, and 1/2 cup of the reserved chicken broth. Blend until smooth.

10. 10.Sauté Onions for Tinga

    Heat 1 tbsp of olive oil in a clean pan over medium heat. Add 1/2 sliced white onion and sauté until softened and translucent, about 3-5 minutes.

11. 11.Combine Chicken and Sauce

    Add the shredded chicken to the pan with the sautéed onion. Pour the blended chipotle-tomato sauce over the chicken and onion. Stir well to combine and simmer for 5-10 minutes, allowing the flavors to meld.

12. 12.Prepare Guacamole Base

    In a molcajete (or a bowl), mash 1 garlic clove with 1/4 tsp salt until a paste forms.

13. 13.Mash Avocado

    Add 2 ripe avocados to the molcajete and mash until creamy, leaving some chunks for texture if desired.

14. 14.Finish Guacamole

    Stir in 1/4 cup finely diced red onion, 1/2 finely diced jalapeño, 1/2 finely diced medium tomato, and 1/4 cup chopped cilantro into the mashed avocado. Mix until well combined.

15. 15.Assemble Tostadas

    Take an 8 tostada shell and spread a generous layer of guacamole on top.

16. 16.Add Chicken Tinga

    Spoon a portion of the chicken tinga mixture over the guacamole.

17. 17.Add Toppings

    Top with shredded lettuce, a drizzle of crema or sour cream, and a sprinkle of crumbled queso fresco or cotija cheese.

18. 18.Serve

    Squeeze fresh lime juice over the assembled tostada and serve immediately.