Chicken tinga tostadas

Salt the chicken thighs heavily on both sides.

Roast at 400F about 20 minutes, until coloured at the edges, the fat rendered and cooked through.

Dice half a white onion roughly and slice three cloves of garlic.

Heat a three quart saucepan over medium, add oil, then the onions and garlic with a strong pinch of salt.

Sweat five to six minutes until translucent and softened.

Add the tomato paste and cook about two minutes until it takes on a rusty red colour and glazes the bottom of the pot.

Add the fire-roasted tomatoes and bring to a simmer.

Stir in the diced fresh tomato.

Add the chicken stock, the chicken base, the chipotle chilies with their sauce and the oregano.

Reduce to medium-low and cook about 15 minutes until everything is softened.

Finish with cider vinegar, salt and the chopped cilantro stems.

Puree with an immersion blender about a minute, keeping it a little rustic rather than perfectly smooth.

Taste for acid and salt and adjust; it should be seasoned a little past what a standalone salsa would be.

Shred the roasted thighs by hand into thready bits about half an inch wide, stopping short of fine threads.

Fold the shredded chicken into the pureed sauce without over-stirring.

Spread five to six ounces of tinga edge to edge on a tostada.

Top with shredded lettuce, a liberal ziggy of crema and fresh cilantro.