Tinga de Pollo
Chicken thighs are poached with onion, garlic and bay until just cooked, then shredded with two forks. A sauce is built separately: sliced onion is caramelised, then chipotles in adobo and tinned tomatoes are blended in and simmered down with the poaching liquor. The shredded chicken is folded back through the sauce so every shred picks up the smoke and acidity. Spoon onto warm tostadas with avocado, crema and crumbled queso fresco.
Mexican