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1
For the ranchero sauce: On a gas range or under a broiler, roast the green, red and poblano peppers until well charred.
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2
Let cool.
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3
Stem and seed the charred peppers.
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4
Coarsely chop and set aside.
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5
In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
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6
In a large saucepan, warm the oil over medium heat.
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7
Add the onions and cook, covered, 3 to 5 minutes.
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8
Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic.
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9
Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
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10
Add the tomatoes, green chiles and sugar.
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11
Stir and continue to cook until the sauce starts to simmer.
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12
Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes.
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13
Taste and add additional salt and pepper as needed.
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14
For the ranchero chicken: Preheat the oven to 325 degrees F. In a small Dutch oven or medium sized roasting pan combine the chicken, stock, salt, chili powder, cumin, garlic powder and lime juice with 2 cups of the ranchero sauce.
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15
(Reserve remaining ranchero sauce for another use.)
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16
Stir and top with the lid or seal well with aluminum foil and braise in the oven, 2 1/2 hours.
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17
Remove from the oven and let cool enough to handle the chicken.
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18
Shred the chicken with two forks or your hands.
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19
Strain the braising liquid and add the strained solids back in with the shredded chicken.
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20
Reserve enough liquid to moisten the mixture.
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21
Return to the pan and keep warm in a low oven until ready to serve.
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22
For the tostada shells: Meanwhile, line a baking sheet with paper towels.
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23
In a small frying pan, heat 1/2-inch oil until hot.
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24
Add 1 tortilla and cook, flipping once a minute, until crispy and golden brown, 3 to 5 minutes.
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25
Transfer to the paper towels and repeat with remaining tortillas.
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26
Serve the chicken on the tostada shells and top with avocado and queso fresco.
