Chicken Tinga Tostadas with Avocado Crema (Gluten-Free)

Instructions

1. 1Dice the 1 medium onion into about 0.64 cm pieces. Mince the 3 cloves of garlic.
2. 2Heat the 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the diced 1 medium onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced 3 cloves garlic and cook for 1 minute more until fragrant. Then, add the about 680 g chicken breasts, the 1 can (about 410 g) diced tomatoes, the 2 tbsp canned chipotle peppers in adobo sauce, and the 1 cup chicken broth to the pot. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
3. 3Carefully remove the about 680 g chicken breasts from the pot and place them on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine it with the sauce.
4. 4While the chicken simmers, prepare the avocado crema. Pit and scoop the flesh from the 2 medium avocados into a blender. Add the 2 tbsp lime juice, the 1/4 cup sour cream or dairy-free alternative, the 1/4 cup cilantro, the 1/2 tsp salt, and the 1/4 tsp black pepper. Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy.
5. 5Preheat your oven to 175°C. Arrange the 8 gluten-free tostada shells in a single layer on a baking sheet. Bake for 5-7 minutes, or until the shells are slightly warmed and crispier.
6. 6Spread a generous amount of the avocado crema onto each of the 8 warmed gluten-free tostada shells. Top the crema with the chicken tinga mixture from the pot.
7. 7Serve the Chicken Tinga Tostadas immediately.

Substitutions

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