Chicken Tinga With Tostadas

Well, it's about 4 weeks since I had my knees replaced and I am finally feeling like cooking. I decided to try these tostadas from the San Francisco Chronicle by Tara Duggan. http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=18522&sorig=qs

I did my usual thing of changing a few things. I partially picked this recipe because I knew Abigail would like it and she goes back to NYC on Saturday. We all loved it. We had lots of leftovers which should be really good over the next few days.

Chicken Tinga With Tostadas my way

8 chicken thighs, skin and extra fat removed
1 large onion, sliced
1 teaspoon dried oregano leaves, crumbled
1 bay leaf
3 cloves garlic, peeled
1 teaspoon kosher salt and more to taste
1 box of Pomi chopped tomatoes (26-ounce)
1 tablespoon olive oil
1 canned chipotle chiles in adobo sauce, finely chopped + 1 teaspoon adobo sauce (or to taste)
Freshly ground pepper, to taste
15 to 20 small corn tortillas (I like the hand made style by La Tortilla Factory)
Optional garnishes: sour cream, chopped red cabbage, finely chopped green onions, crumbled queso fresco, sliced avocado, brown rice, Tabasco or hot sauce

Place the chicken thighs in a large saute pan and cover with water to almost fill the pot. Bring to a low simmer, reduce to low (the water should be barely bubbling) and skim off the scum and yellow fat that gathers on top.
Add 1/2 onion, half of the oregano, the bay leaf, garlic and 1 teaspoon kosher salt. Continue to poach the chicken until very tender, about 40 to 45 minutes. Remove from the pot and let cool, then shred the meat. Reserve the broth.

While the chicken is cooking, drain the tomatoes in a colander.

In a large saute pan, heat the oil over medium heat. Add the remaining 1/2 onion and oregano and saute, stirring often, until browned, 5 to 8 minutes. Stir in the tomatoes and the chipotle chile and adobo sauce (if you prefer a milder flavor, add the chipotle and adobo to taste). Simmer, stirring, for a few minutes to combine flavors, then season with salt and pepper.

Add the shredded chicken to the pan. Stir in just enough of the reserved chicken broth (about 1/2 cup) to make it a little saucy, and stir over medium heat for a few minutes to season and rewarm the chicken. Taste and add more salt and pepper if needed.

Warm the tortillas and serve immediately with the garnishes. Enjoy!