Chicken Tinga Tostadas

• 1 medium Yellow onion
• 1 tbsp Sunflower oil
• ¾ tsp Fine sea salt
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 3 medium Tomato, ripe
• 2 tbsp Chipotle sauce
• 250 ml Chicken stock
• 350 g Chicken thighs, boneless, skinless
• 6 pieces Tostada shells
• 1 medium Avocado, ripe
• 10 g Fresh coriander
• 1 medium Lime

1. Thinly slice the onion. Finely chop the garlic, roughly chop the tomatoes, and roughly chop the coriander. Cut the avocado into slices and cut the lime into wedges.
2. Heat the sunflower oil in a saucepan over medium heat. Add the onion and a pinch of the fine sea salt, then cook for 4 to 5 minutes until softened and lightly golden.
3. Stir in the garlic, ground cumin and dried oregano and cook for 30 seconds until fragrant. Add the tomatoes and cook for 3 to 4 minutes until they start to break down.
4. Stir in the chipotle sauce and chicken stock, then add the chicken thighs. Bring to a gentle simmer, cover, and cook for 10 minutes, turning once, until the chicken is cooked through.
5. Transfer the chicken to a board and shred it with two forks. Return it to the pan and simmer uncovered for 2 to 3 minutes until the sauce clings to the chicken; season with the remaining fine sea salt to taste.
6. Spoon the chicken tinga over the tostada shells. Top with avocado and fresh coriander, then finish with a squeeze of lime.

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