Chicken Tinga Tostadas with Salsa and Crema

Yields
10-12 tostadas

From Las Tortugas Deli Mexicana in Germantown, Tennessee

Tostadas

3 large garlic cloves, minced

1 large shallot, minced

1/2 tsp. crushed chile de arbol or dried red pepper flakes

1 sprig thyme, leaves removed and minced

big pinch of salt

big pinch of black pepper

big pinch of oregano

2 Tbsp. canola oil

6-8 boneless, skinless chicken breast halves

1 white onion, finely sliced

10-12 (5-inch) whole corn tortillas, fried until crips

For garnish: fresh sliced avocado, Cotija cheese, pico de gallo salsa, shredded iceberg lettuce, crema fresca, lime slices

Charred Tomato and Chipotle Salsa

3 large tomatoes

1 small white onion

1 jalapeño

2 chipotle peppers in adobo sauce

1/2 cup of chicken stock infused with bay and avocado leaves (if available), strained

1 Tbsp canola oil

Dash of salt

Pico de Gallo

5 ripe Roma tomatoes

1/2 large white onion, roughly chopped

1 bunch cilantro, roughly chopped

3 jalapeño peppers, seeded and roughly chopped

2 limes, juiced

salt to taste

For Tostadas

Prepare salsa and pico de gallo (directions below)
In a large bowl, combine garlic, shallot, chile flakes, thyme, salt, pepper, and oregano.
Add chicken breasts to bowl, and rub with mixture. Cover and refrigerate until ready to cook. (May be seasoned and refrigerated the day before.)
In a large, nonstick skillet, heat oil over medium-high heat. Add chicken breast halves a few at a time in batches (don’t crowd the pan). When cooked, finely shred meat.
Combine salsa and pulled chicken meat in skillet and stir. Add onion, and simmer 5 to 10 minutes, or until heated through, taking care that sauce doesn’t get too thick.
Spoon the chicken mixture over fried corn tortillas. Garnish each tostada with avocado slices, crumbled Cotija cheese, Pico de Gallo, shredded iceberg lettuce, crema fresca, and a squeeze of lime.

Charred Tomato and Chipotle Salsa

Yield: approximately 2 cups

In an ungreased heavy skillet medium-high heat, char tomatoes, garlic, onion, and pepper until nicely browned. Remove and discard some of the large charred pieces of skin.
Transfer charred vegetable mixture to blender along with chicken stock and blend until smooth.
Transfer sauce from blender to skillet. Add canola oil and salt. Simmer for 10 minutes.
Remove from heat and set aside.

Pico de Gallo

Combine tomatoes, onion, cilantro, and jalapeño peppers. Add salt and lime juice.

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