Chicken Tinga Tostadas with Avocado Crema

Instructions

1. 1In a large pot or Dutch oven, combine the about 680 g Chicken Breasts, 1 medium Onion (chopped), 2 cloves Garlic (minced), 1 tsp Dried Oregano, 1 tsp Cumin, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Add enough water or chicken broth to cover the chicken. Bring to a boil over high heat, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken reaches an internal temperature of 74°C.
2. 2Carefully remove the about 680 g Chicken Breasts from the pot and place them on a clean cutting board. Using two forks, shred the chicken. Reserve about 1 cup of the cooking liquid from the pot.
3. 3In a blender or food processor, combine the 4 Canned Chipotle Peppers in Adobo Sauce, 2 tbsp Tomato Paste, and 1 cup Chicken Broth. Blend until the mixture is smooth.
4. 4Heat 1 tbsp Olive Oil in a large skillet over medium heat. Add the blended chipotle mixture and cook for 5-7 minutes, stirring occasionally, until it has slightly thickened. Add the shredded chicken and the reserved 1 cup of cooking liquid to the skillet. Stir to combine and simmer for 10-15 minutes, or until the chicken is well coated with the sauce.
5. 5Preheat your oven to 190°C. Arrange the 8 Corn Tortillas in a single layer on a baking sheet. Bake for 8-10 minutes, or until the tortillas are crispy and lightly golden.
6. 6While the tortillas are baking, prepare the avocado crema. In a blender or food processor, combine the 2 ripe Avocado (pitted and scooped out), 2 tbsp Lime Juice, 0.25 cup Water, and a pinch of salt. Blend until the mixture is smooth and creamy.
7. 7To assemble the tostadas, spread a layer of the avocado crema on each of the 8 crispy tortillas. Top with the chicken tinga mixture, and garnish with the 0.5 medium Red Onion (thinly sliced) and 0.25 cup Fresh Cilantro (chopped). Serve immediately.

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