Chicken Tinga Tostadas (Soy-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 1 medium Onion
• 4 cloves Garlic
• 2 peppers Chipotle peppers in adobo sauce
• 1 14.5 oz can Diced tomatoes
• 1/2 cup Chicken broth
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Dried oregano
• 1/2 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 8 Corn tortillas
• 1 Avocado
• 2 cups Shredded lettuce
• 1/2 cup Dairy-free sour cream

Instructions

1. 1Place a 12-inch heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Add 1 tablespoon of oil (not listed, assume it's a pantry staple). Once the oil is shimmering, carefully add the 1.5 lbs of chicken thighs. Sear the chicken thighs for 3-4 minutes per side, until they are nicely browned. Remove the chicken thighs from the pot and set them aside on a plate.
2. 2Add the 1 medium chopped onion and 4 cloves of minced garlic to the same pot. Cook, stirring occasionally, for about 5 minutes, until the onion is softened and translucent. Do not let the garlic burn.
3. 3Add the 2 chipotle peppers in adobo sauce (finely chopped), the 1 14.5 oz can of diced tomatoes (undrained), the 1/2 cup of chicken broth, 1 tablespoon of apple cider vinegar, 1 teaspoon of dried oregano, 1/2 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together. Bring the mixture to a gentle simmer.
4. 4Carefully return the seared 1.5 lbs of chicken thighs to the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid. Reduce the heat to low and let it simmer for 30-40 minutes, or until the chicken is cooked through and very tender. The chicken should easily pull apart with a fork.
5. 5Using two forks, remove the cooked chicken thighs from the pot and place them on a clean cutting board or in a bowl. Shred the chicken into small pieces. Return the shredded chicken to the pot with the sauce. Stir well to coat the shredded chicken evenly with the sauce. Keep warm over low heat.
6. 6While the chicken is simmering, prepare the tostadas. You can bake or fry the 8 corn tortillas until they are crisp. To bake, place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and crisp. To fry, heat about 1/2 inch of oil in a skillet over medium-high heat and fry each tortilla for 1-2 minutes per side until crisp.
7. 7To assemble the tostadas, place a crispy corn tortilla on a plate. Spoon a generous amount of the warm chicken tinga mixture over the tortilla. Top with 2 cups of shredded lettuce, slices from the 1 avocado, and a dollop of the 1/2 cup of dairy-free sour cream.
8. 8Serve the Chicken Tinga Tostadas immediately.

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