Chicken Tinga Tostadas with Avocado Crema

 Makes 8 tostadas.

Note: Frying or baking your own tostada shells is quick and easy to do, but premade shells can be found in the global section of most grocery stores. From Meredith Deeds.

• 1 1/2 lb. boneless, skinless chicken thighs

• Salt and freshly ground black pepper

• 1 tbsp. vegetable oil

• 1 small onion, chopped

• 3 garlic cloves, finely chopped

• 1 tbsp. chili powder

• 1 tsp. ground cumin

• 1 (15-oz.) can diced fire-roasted tomatoes

• 1 chipotle chile in adobo (from a 7-oz. can)

• 3 tbsp. lime juice, divided

• 1 medium avocado, pitted, peeled and mashed

• 1/4 c. sour cream

• 2 c. thinly sliced cabbage

• 1/4 c. chopped cilantro

• 8 tostada shells, warmed (see Note)

• 1 (15-oz.) can refried beans, warmed

• 1/2 c. crumbled Cotija cheese

• Lime wedges

Directions

Season the chicken thighs with 3/4 teaspoon salt and pepper.

In a large skillet (with a cover), heat oil over medium-high heat. Add the chicken and cook for about 2 to 3 minutes per side, until browned. Transfer to a plate. Reduce heat to medium and add onion to the skillet. Cook, stirring, until softened, about 3 minutes. Add garlic, chili powder and cumin and cook, stirring, for 1 minute. Add 1/4 cup of water and cook, scraping the bits from the bottom of the skillet, until liquid has evaporated. Remove from heat and transfer onion mixture to a blender. Add tomatoes and chipotle chile to the blender and pulse until puréed.

Pour sauce back into the skillet and bring to a simmer over medium heat. Add chicken and turn to coat. Reduce heat to low and cook for 15 to 20 minutes, until the chicken is cooked through. Remove chicken from the sauce and transfer to a cutting board. Let cool slightly and use two forks to shred the chicken.

While the chicken is cooling, bring the sauce in the skillet to a boil over medium heat. Cook, stirring frequently, for 4 to 5 minutes, until the sauce has reduced and thickened. Return shredded chicken to the sauce, add 1 tablespoon lime juice and cook, stirring, until heated. Keep warm.

In a medium bowl, whisk together the avocado, sour cream and 1 tablespoon lime juice. Season with a pinch of salt.

In another bowl, combine cabbage, cilantro and remaining 1 tablespoon of lime juice.

To assemble the tostadas, top each tostada shell with refried beans, chicken, cabbage mixture, avocado crema and Cotija. Serve with lime wedges on the side.

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.