Name: Chile-Braised Chicken Tostadas
Yield: 4 Servings
Ingredients: 3 lb. chicken legs (thigh and drumstick; about 6); Kosher salt; 2 Tbsp. (or more) vegetable oil; 1 large onion, thinly sliced; 8 garlic cloves, peeled; 1 3" cinnamon stick; 1 tsp. cumin seeds; 1 14-oz. can whole peeled tomatoes; 8 dried ancho, guajillo, chipotle, and/or New Mexico chiles, stems and seeds removed; 2–3 cups low-sodium chicken broth; Tostadas, shredded lettuce, chopped red onion, cilantro leaves with tender stems, queso fresco, and lime wedges (for serving)

Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

This saucy shredded chicken takes inspiration from Mexican chicken tinga. Here we harness the wonderful complexity of dried chiles, which simmer with onions, tomatoes, spices, and chicken broth to slowly braise whole chicken legs. Cracking the lid of your cooking vessel helps concentrate the liquid as the chicken cooks. Once the chicken is fall-apart tender, remove it and blend the braising liquid and aromatics into a rich sauce to toss with the shredded meat. Use it to top tostadas or rice bowls, or as a filling for enchiladas and tacos.

What you’ll need

Lodge 7.5 Quart Enameled Cast Iron Dutch Oven
$120 $100 At Amazon
Blender
$47 At Amazon
Tongs
$18 $14 At Amazon
Glass Storage Container
$20 At Amazon

Recipe notes

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