Chicken Tinga Tostadas (Soy-Free)

Instructions

1. 1Place the about 680 g chicken breasts in a large heavy-bottomed pot and add the 4 cups of chicken broth. Bring the broth to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
2. 2Carefully remove the cooked about 680 g chicken breasts from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Measure and reserve 1 cup of the chicken broth from the pot for later use.
3. 3In a blender, combine the 1 medium onion (chopped), 2 cloves garlic (minced), 3 canned chipotle peppers in adobo sauce, 2 tbsp tomato paste, 1 tbsp apple cider vinegar, 1 tsp dried oregano, 0.5 tsp ground cumin, 1 tsp salt, 0.5 tsp black pepper, and 1/2 cup of the reserved chicken broth. Blend these ingredients until the mixture is completely smooth.
4. 4Pour the blended sauce into a large skillet and heat it over medium heat (176.7°C / 175°C). Once the sauce is warm, add the shredded chicken and the remaining 1/2 cup of reserved chicken broth to the skillet. Stir everything together, then reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. The sauce should thicken slightly and coat the chicken, and you'll notice it bubbling gently.
5. 5Arrange the 12 soy-free tostada shells on a clean surface. Spoon a generous layer of the chicken tinga mixture onto each tostada shell.
6. 6Top each chicken-covered tostada with slices from the 1 medium avocado and a drizzle of the 0.5 cup dairy-free crema.
7. 7Serve the Chicken Tinga Tostadas immediately.

Related Guides