Shredded Chicken Tostadas with Red Sauce

Step 1: Season and Sear Chicken

Season the boneless, skinless chicken thighs with salt. Heat a large pot or Dutch oven over medium-high heat. Add 1 tbsp of olive oil and sear the chicken thighs until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the pot and set aside.

Step 2: Char Aromatics for Broth

In the same pot with the chicken drippings, add the halved white onion and halved head of garlic. Char them until deeply browned, about 3-5 minutes, flipping occasionally.

Step 3: Simmer Chicken Broth

Return the seared chicken thighs to the pot with the charred onion and garlic. Add enough water to cover the chicken (about 6-8 cups). Add the bay leaf, 1 tbsp Knorr chicken bouillon powder, and 1 tsp black peppercorns. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.

Step 4: Roast Tomatoes and Chilies for Sauce

While the chicken simmers, heat a separate pan over medium-high heat with a drizzle of olive oil. Add the halved Roma tomatoes and roast until softened and slightly charred, about 5-7 minutes per side. Add the 2 garlic cloves and 2-3 dried red chilies to the pan and cook for another 1-2 minutes until fragrant. Add 1/2 cup of water, cover the pan, and simmer for 5 minutes to rehydrate the chilies.

Step 5: Shred Chicken

Once the chicken is cooked, remove it from the broth and place it in a large bowl. Using a hand mixer or two forks, shred the chicken until finely pulled apart.

Step 6: Blend the Red Sauce

Transfer the roasted tomatoes, garlic, and rehydrated chilies to a blender. Add 1 cup of the chicken broth (from the pot), half of the cooked onion from the broth, 1 tsp Knorr chicken bouillon powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1-2 chipotle peppers with 1 tbsp adobo sauce. Blend until smooth.

Step 7: Combine Chicken and Sauce

In a clean pan, heat a small amount of olive oil over medium heat. Add the sliced white onion and sauté until softened, about 3-4 minutes. Add the shredded chicken to the pan and stir. Pour the blended red sauce over the chicken and onion. Stir well to combine and simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 8: Assemble Tostadas

On each corn tostada, spread a layer of warmed refried beans. Top with a generous amount of the shredded chicken in red sauce. Drizzle with crema or sour cream. Garnish with diced avocado, finely diced white onion, chopped cilantro, and crumbled Cotija cheese.

Step 9: Serve

Serve immediately and enjoy your homemade shredded chicken tostadas!

• For extra flavor, char the onion and garlic well before adding to the chicken broth.

• Adjust the amount of chipotle peppers to your preferred spice level.

• Ensure tostadas are crispy for the best texture.

• Substitute chicken breast for thighs for a leaner option.

• Add shredded lettuce or cabbage for extra crunch.

• Top with salsa verde instead of red sauce for a different flavor profile.