Chicken Tinga Nachos

Instructions

1. Prepare the chicken
   In a large pot, add chicken thighs, sliced half of the onion, 2 cloves of minced garlic, and enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer for about 20 minutes until chicken is cooked through. Remove chicken and shred with two forks, reserving 1/2 cup of the cooking liquid.
2. Make the tinga sauce
   In a blender, combine chipotle peppers with adobo sauce, fire-roasted tomatoes, and the reserved cooking liquid. Blend until smooth to create your tinga sauce.
3. Cook the tinga
   Heat vegetable oil in a large skillet over medium heat. Add the diced half of the onion and remaining garlic, cooking until softened, about 5 minutes. Add oregano and cumin, stirring for 30 seconds until fragrant. Pour in the tinga sauce and bring to a simmer.
4. Combine chicken and sauce
   Add the shredded chicken to the sauce, stirring to coat completely. Reduce heat to medium-low and simmer for 10 minutes until the sauce thickens slightly and flavors meld together. If it becomes too thick, add a splash of water.
5. Prepare the nachos base
   Preheat oven to 375°F (190°C). Spread tortilla chips in an even layer on a large, oven-safe platter or baking sheet. Sprinkle half of the Monterey Jack cheese over the chips.
6. Layer and bake
   Spoon the chicken tinga evenly over the chips and cheese. Top with remaining Monterey Jack cheese. Bake for 5-7 minutes, until cheese is fully melted and edges of chips begin to brown slightly.
7. Add the fresh toppings
   Remove from oven and immediately top with crumbled queso fresco. Let cool for 2 minutes, then add dollops of guacamole, drizzle with Mexican crema, and sprinkle with chopped cilantro and jalapeño slices if using.
8. Serve immediately
   Serve while still warm with additional toppings on the side for guests to customize their portions. For best texture and flavor, don't let the nachos sit too long before eating.