Chicken Tinga Tostadas

Instructions

1. 1Place the about 680 g Chicken Breasts, 1 medium Onion (quartered), 3 cloves Garlic (peeled), 2 tablespoons Chipotle Peppers in Adobo, 1 14.5 oz can Diced Tomatoes, 1/2 cup Chicken Broth, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper into a large heavy-bottomed pot. Ensure the pot is large enough to hold all ingredients comfortably.
2. 2Bring the contents of the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
3. 3Carefully remove the about 680 g Chicken Breasts from the pot using tongs or a slotted spoon. Place the chicken on a clean cutting board and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot with the sauce and stir to combine.
4. 4While the chicken is simmering, warm the 1 16 oz can Refried Beans. You can do this by placing the beans in a separate small saucepan over medium-low heat (around 148.9°C or 150°C), stirring occasionally until heated through, or by transferring them to a microwave-safe bowl and heating on high power for 2-3 minutes, stirring halfway through.
5. 5Prepare the avocado by cutting the 1 Avocado in half, removing the pit, and slicing the flesh. Cut the 1 Lime into wedges.
6. 6Assemble the tostadas. Spread a generous layer of the warmed 1 16 oz can Refried Beans onto each of the 8 Tostada Shells. Top the beans with a portion of the chicken tinga mixture from the pot.
7. 7Finish each tostada by adding 2 cups of Shredded Lettuce over the chicken. Arrange slices of the 1 Avocado on top of the lettuce. Serve immediately with the lime wedges for squeezing over the tostadas.

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