Tostada de Tinga: Shredded Chicken Tinga on Crispy Tostadas

Place chicken thighs in a medium saucepan and cover with 2 cups (500 ml) water. Add half the onion, one garlic clove, and the bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through. Transfer chicken to a plate and shred with two forks. Strain the broth and reserve 1 cup (250 ml).

While chicken cooks, char the tomatoes, remaining onion half, and remaining garlic in a dry skillet over medium-high heat until blistered, about 5 minutes per side. Transfer to a blender. Add chipotle peppers, adobo sauce, oregano, cumin, and 1/2 cup (125 ml) reserved broth. Blend until smooth.

Heat oil in a large skillet over medium heat. Carefully pour in the blended sauce (it may splatter). Simmer for 8 minutes, stirring, until thickened and darkened. Stir in shredded chicken and remaining 1/2 cup broth. Season with salt to taste. Cook for 5 more minutes until heated through.

While sauce simmers, preheat oven to 400°F (200°C). Brush tortillas lightly with oil on both sides and place on a baking sheet. Bake for 8-10 minutes, flipping halfway, until crisp and golden. Alternatively, fry in hot oil for 30 seconds per side.

Spread a spoonful of tinga onto each crispy tostada. Top with avocado slices, a drizzle of crema, crumbled queso fresco, and chopped cilantro. Serve immediately with lime wedges.