Chicken Tinga Tostadas

Ingredients

• about 680 g Chicken breasts
• 1 count Onion, sliced
• 2 cloves Garlic, minced
• 1 28 oz can Canned diced tomatoes
• 2 count Chipotle peppers in adobo sauce
• 1 tablespoon Adobo sauce
• 0.5 cup Chicken broth
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 count Tostada shells
• 1 count Avocado, sliced
• 0.25 cup Crema Mexicana (or sour cream)
• 0.25 cup Queso fresco, crumbled

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g chicken breasts, 1 sliced onion, and 2 cloves minced garlic in a large heavy-bottomed pot. Cover with water and bring to a rolling boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
2. 2Carefully remove the cooked chicken breasts from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Reserve approximately 1 cup of the cooking liquid from the pot.
3. 3In a blender, combine the 1 28 oz can diced tomatoes, 2 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, and 1 teaspoon dried oregano. Blend on high speed until the mixture is completely smooth.
4. 4Heat a 25.4 cm skillet over medium heat. Add the blended tomato mixture to the hot skillet and cook for 5 minutes, stirring occasionally, until it begins to thicken slightly.
5. 5Add the shredded chicken and 0.5 cup chicken broth to the skillet with the tomato sauce. Stir to combine, then reduce the heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
6. 6Stir in the 0.5 teaspoon salt and 0.25 teaspoon black pepper into the chicken mixture. Taste and add more salt or pepper if needed.
7. 7To assemble the tostadas, spread a generous layer of the chicken tinga mixture onto each of the 8 tostada shells.
8. 8Top each tostada with slices from the 1 avocado, a drizzle of the 0.25 cup Crema Mexicana (or sour cream), and a sprinkle of the 0.25 cup crumbled queso fresco.
9. 9Serve the Chicken Tinga Tostadas immediately.

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