Chicken Tinga Tostadas with Avocado Crema

Instructions

1. 1Combine the about 680 g chicken thighs, 3 tbsp chipotle peppers in adobo sauce, 1 can (about 410 g) diced tomatoes, 1 medium onion (cut into quarters), 3 cloves garlic (peeled), and 1/2 cup chicken broth in a large heavy-bottomed pot.
2. 2Place the pot over high heat and bring the liquid to a rolling boil. Reduce the heat to low, cover the pot with a lid, and simmer for 30-35 minutes, or until the chicken thighs are tender and reach an internal temperature of 74°C when measured with a meat thermometer.
3. 3Carefully transfer the about 680 g cooked chicken thighs from the pot to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, leaving it uncovered, and continue to simmer for 10 minutes, allowing the sauce to thicken slightly and the flavors to concentrate.
4. 4While the chicken simmers, prepare the avocado crema. Cut the 2 medium avocados in half, remove the pits, and scoop the flesh into a blender. Add the 2 tbsp lime juice and 1/4 cup dairy-free sour cream to the blender and blend until completely smooth and creamy. If the crema is too thick, add 1 tablespoon of water at a time and blend again until it reaches your desired consistency.
5. 5Preheat your oven to 175°C. Place the 8 gluten-free tostada shells directly on an oven rack and warm them for 3-5 minutes, or until they are crisp and heated through. Carefully remove them from the oven.
6. 6To assemble each tostada, spread a generous portion of the warm chicken tinga mixture evenly over one of the 8 gluten-free tostada shells. Top with a dollop of the avocado crema, then evenly sprinkle with 1 cup shredded lettuce, 1/4 cup diced red onion, and 2 tbsp cilantro.
7. 7Serve the assembled Chicken Tinga Tostadas immediately.

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