Chicken Tinga Tostadas with Salsa and Crema - The Local Palate

Ingredients

• 3 large garlic cloves minced
• 1 large shallot, minced
• 1/2 teaspoon crushed chile de arbol
• Leaves from 1 thyme sprig, minced
• Salt to taste
• Black pepper to taste
• Oregano to taste
• 2 tablespoons canola oil
• 6-8 boneless
• skinless chicken breasts
• 1 white onion, thinly sliced
• 10-12 (5-inch) corn tortillas, fried until crip
• Garnish: Sliced avocado, Cotija cheese, pico de gallo, shredded iceberg lettuce, crema, lime slices
• 3 large tomatoes
• 1 small white onion
• 1 jalapeño
• 2 chipotle peppers in adobo sauce
• 1/2 cup chicken stock infused with bay and avocado leaves (if available), strained
• 1 tablespoon canola oil
• Dash salt
• 5 ripe Roma tomatoes
• 1/2 large white onion,roughly chopped
• 1 bunch cilantro, roughly chopped
• 3 jalapeño peppers, seeded and roughly chopped
• Juice of 2 limes