Chicken Tinga Tostadas with Avocado Crema

Ingredients

• 1.5 lb Chicken breasts
• 2 Canned chipotle peppers in adobo sauce
• 1 14.5-oz can Canned diced tomatoes
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Chicken broth
• 2 medium Avocados
• 2 tablespoons Lime juice
• 8 Corn tostadas
• 1 can Refried beans (dairy-free)
• 1 cup Shredded lettuce

Instructions

1. 1Place the 1.5 lb chicken breasts in a large heavy-bottomed pot and cover them with water. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Carefully remove the chicken from the pot and place it on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces and set it aside.
2. 2In a blender, combine the 14.5-oz can of diced tomatoes, 2 canned chipotle peppers in adobo sauce, 1 medium onion (chopped), 2 cloves of garlic (minced), and 1 cup of chicken broth. Blend these ingredients until the mixture is completely smooth.
3. 3Heat 1 tablespoon of olive oil in a large skillet over medium heat (350°F/175°C). Pour the blended sauce into the hot skillet and cook for 10-15 minutes, stirring occasionally, until the sauce has slightly thickened. You will notice it becomes less watery.
4. 4Add the shredded chicken to the thickened sauce in the skillet. Stir to coat the chicken evenly and simmer for another 10 minutes, stirring occasionally, allowing the chicken to absorb the flavors of the sauce.
5. 5While the chicken is simmering, prepare the avocado crema. Place the 2 medium avocados and 2 tablespoons of lime juice into the blender. Blend until the mixture is smooth and creamy. If the crema is too thick, add a tablespoon of water at a time and blend again until you reach your desired consistency.
6. 6Warm the 1 can of refried beans gently in a small saucepan over low heat until heated through. Spread a layer of the warm refried beans onto each of the 8 corn tostadas.
7. 7Top each bean-covered tostada with a generous portion of the chicken tinga mixture. Add about 1/4 cup of the 1 cup of shredded lettuce over the chicken. Finish each tostada with a dollop of the prepared avocado crema.

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