Tostadas de Tinga con Aguacate (Chicken Tinga Tostadas)

• 1 tbsp Vegetable oil
• 1 medium White onion
• 4 medium Tomato, ripe
• 3 tbsp Chipotle sauce
• 700 g Chicken thighs, boneless, skinless
• 8 pieces Tostada shells
• 1 head Romaine lettuce, crisp
• 2 medium Avocado, ripe
• 120 ml Mexican crema
• 2 pieces Lime, juicy

1. Slice the onion thinly. Roughly chop the tomatoes. Shred the romaine lettuce and set aside.
2. Heat the vegetable oil in a large frying pan over a medium heat. Add the onion and cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the tomatoes and cook for 3 to 4 minutes until they start to break down. Add the chipotle sauce and stir well.
4. Add the chicken thighs and turn them in the sauce. Reduce the heat to low, cover, and simmer for 15 to 18 minutes until the chicken is cooked through and the sauce is rich and spoonable.
5. Transfer the chicken to a board and shred it using two forks, then return it to the pan. Simmer uncovered for 2 to 4 minutes, stirring, until the tinga clings to the chicken.
6. Halve and stone the avocados, then slice or mash the flesh. Cut the limes into wedges.
7. Arrange the tostada shells on plates. Spoon on the chicken tinga, then top with romaine lettuce, avocado and a drizzle of mexican crema. Finish with a squeeze of lime and serve straight away.

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