Chicken Tinga Tostadas

Ingredients

• about 450 g Chicken breasts
• 1 medium Onion, sliced
• 1 14.5oz can Canned diced tomatoes
• 2 count Chipotle peppers in adobo sauce, minced
• 1 tbsp Adobo sauce
• 0.5 cup Chicken broth
• 1 tsp Dried oregano
• 1 tsp Cumin
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 8 count Tostada shells
• 1 count Avocado, sliced
• 0.5 cup Queso fresco, crumbled

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

Instructions

1. 1Place the about 450 g chicken breasts, 1 medium sliced onion, 1 14.5oz can diced tomatoes, 2 minced chipotle peppers in adobo sauce, 1 tbsp adobo sauce, 0.5 cup chicken broth, 1 tsp dried oregano, 1 tsp cumin, 0.5 tsp salt, and 0.25 tsp black pepper into a slow cooker.
2. 2Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken is done when it is cooked through and can be easily shredded with two forks.
3. 3Remove the chicken from the slow cooker. Using two forks, shred the chicken. Return the shredded chicken to the sauce in the slow cooker and mix well.
4. 4Arrange 8 tostada shells on a clean surface. Spoon the chicken tinga mixture onto each tostada shell.
5. 5Top the chicken tinga with 1 sliced avocado and 0.5 cup crumbled queso fresco.
6. 6Serve the chicken tinga tostadas immediately.

Related Guides