Tinga Poblana

Ingredients

• 700g boneless chicken thighs
• 1 white onion, halved
• 4 garlic cloves
• 1 bay leaf
• 1.5 litres water
• 2 tsp fine sea salt
• 150g Mexican chorizo, casing removed
• 2 tbsp lard or vegetable oil
• 2 large white onions, sliced into thin half-moons
• 3 garlic cloves, finely sliced
• 600g ripe tomatoes, chopped
• 3 chipotle chiles in adobo, chopped, plus 2 tbsp of the adobo sauce
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• 1 tsp dried Mexican oregano
• 12 tostadas
• 200g refried black beans, warmed
• 150ml Mexican crema
• 100g queso fresco, crumbled
• 1 avocado, sliced

Before you cook

• Slice the two large onions into thin half-moons and finely slice the garlic.
• Chop the tomatoes and the chipotles.
• Squeeze the chorizo out of its casing.
• Crumble the queso fresco and slice the avocado just before serving.

Steps

1. Put the chicken thighs, halved onion, four garlic cloves, bay leaf and salt in a saucepan with 1.5 litres of water.
2. Bring it to a gentle simmer and poach the chicken for eighteen minutes, until just cooked through.
3. Lift the chicken out and let it cool for ten minutes, then shred it into long strands with two forks.
4. Strain the poaching broth and keep 250ml of it.
5. Heat the lard in a wide pan over medium heat and fry the chorizo for five minutes, breaking it up, until its red fat runs.
6. Add the sliced onions and cook them for twelve minutes, stirring now and then, until they are limp, sweet and just starting to brown at the edges. Give them the full time, because this softness is the whole character of the dish.
7. Stir in the sliced garlic and cook for one minute.
8. Add the chopped tomatoes and cook for eight minutes, until they break down into a loose sauce.
9. Stir in the chipotles, the adobo sauce, thyme, marjoram and oregano.
10. Add the shredded chicken and the reserved broth and stir everything together.
11. Simmer uncovered for twelve minutes, until the liquid has reduced and the tinga looks glossy rather than watery.
12. Taste and adjust the salt and the chipotle heat.
13. Spread each tostada with warm refried beans and pile the tinga on top.
14. Finish with a drizzle of crema, a scattering of queso fresco and a slice of avocado.