Tostadas de Tinga con Crema (Chicken Tinga Tostadas)

• 1 large Yellow onion
• 2 tbsp Olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 1 tsp Dried oregano
• 4 medium Tomato, ripe
• 3 tbsp Chipotle sauce
• 700 g Chicken thighs, boneless, skinless
• 1 head Romaine lettuce
• 120 ml Mexican crema
• 2 pieces Lime
• 8 pieces Tostada shells

1. Thinly slice the onion. Finely grate the garlic, then cut the tomatoes into rough chunks. Shred the romaine lettuce and cut the limes into wedges.
2. Heat the olive oil in a large frying pan over a medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden. Stir in the garlic and dried oregano for 30 seconds until fragrant.
3. Add the tomatoes, chipotle sauce, remaining salt and the black pepper. Cook for 5 to 7 minutes, stirring, until the tomatoes break down into a thick, smoky sauce. If it starts to catch, add a small splash of water and scrape up the browned bits.
4. Nestle in the chicken thighs and turn to coat in the sauce. Cover and simmer gently for 12 to 15 minutes, turning once, until the chicken is cooked through and the sauce is thick. Shred the chicken in the pan with a wooden spoon and simmer uncovered for 2 minutes to tighten the mixture.
5. Arrange the tostada shells on plates. Spoon over the chicken tinga, then top with the romaine lettuce and drizzle with the mexican crema. Serve with lime wedges for squeezing over the top.

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