Chicken Tinga Tostadas

Instructions

1. 1Peel the 1 medium onion and cut it into quarters. Peel the 3 cloves of garlic. In a large heavy-bottomed pot, combine the about 680 g of chicken breasts, the quartered 1 medium onion, the 3 peeled cloves of garlic, 2 tbsp of chipotle peppers in adobo sauce, 1 can (about 410 g) of diced tomatoes, 1/2 cup of chicken broth, 1 tsp of dried oregano, 1/2 tsp of cumin, 1/2 tsp of salt, and 1/4 tsp of black pepper.
2. 2Place the large heavy-bottomed pot over high heat and bring the mixture to a boil. Once the mixture is actively boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25 to 30 minutes, or until the chicken is tender and cooked through, reaching an internal temperature of 74°C.
3. 3Carefully remove the about 680 g of cooked chicken breasts from the pot using tongs and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces, approximately 1.27-2.54 cm in length. Return the shredded chicken to the pot with the sauce and stir well to ensure all the chicken is coated.
4. 4While the chicken is cooking, warm the 1 can of refried beans in a small saucepan over low heat, stirring occasionally, for 5 to 7 minutes, or until the beans are heated through and bubbling gently.
5. 5To assemble the tostadas, spread a generous layer of the warm 1 can of refried beans evenly onto each of the 8 tostada shells. Top the beans with a portion of the shredded chicken tinga mixture, then add a layer of 2 cups of shredded lettuce, and finish each tostada with a dollop of 1/2 cup of sour cream.
6. 6Serve the Chicken Tinga Tostadas immediately.

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