Chicken Tinga Tostadas with Sunflower Seed Crema

Ingredients

• 1.5 lbs Chicken breasts
• 2 tablespoons Canned chipotle peppers in adobo sauce
• 1 can (14.5 oz) Diced tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1/2 cup Chicken broth
• 1/2 cup Sunflower seeds
• 2 tablespoons Lime juice
• 1/4 cup Water
• 8 Tostada shells
• 1 Avocado
• 2 cups Shredded lettuce

Instructions

1. 1Place the 1.5 lbs chicken breasts in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot and let it rest for 5 minutes. Using two forks, shred the chicken into bite-sized pieces.
2. 2While the chicken is cooking, prepare the tinga sauce. In a blender, combine the 2 tablespoons canned chipotle peppers in adobo sauce, 1 can (14.5 oz) diced tomatoes, 1 medium onion (cut into quarters), 3 cloves garlic (peeled), and 1/2 cup chicken broth. Blend until the mixture is smooth.
3. 3Pour the blended sauce into a medium saucepan. Bring the sauce to a simmer over medium heat, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally. Add the shredded chicken to the saucepan with the sauce. Stir to combine, cover, and simmer for another 10 minutes, allowing the flavors to meld.
4. 4To make the sunflower seed crema, place the 1/2 cup sunflower seeds in a heatproof bowl and cover with very hot water. Let them soak for 30 minutes. Drain the sunflower seeds thoroughly. Transfer the drained sunflower seeds to a blender along with the 2 tablespoons lime juice and 1/4 cup water. Blend until the mixture is completely smooth and creamy.
5. 5Prepare the toppings. Slice the 1 avocado. Ensure you have 2 cups shredded lettuce ready.
6. 6Assemble the tostadas. Spread a generous amount of the chicken tinga mixture onto each of the 8 tostada shells. Drizzle with the sunflower seed crema. Top with slices of the 1 avocado and a portion of the 2 cups shredded lettuce.

Substitutions

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