Dairy-Free Chicken Tinga Tostadas

Ingredients

• about 910 g Chicken thighs
• about 450 g Tomatoes
• 1 medium Onion
• 2 count Chipotle peppers in adobo sauce
• 3 cloves Garlic
• 1 cup Chicken broth
• 8 count Tostada shells
• 1 medium Avocado
• 1/2 cup Dairy-free sour cream
• 1/4 cup Cilantro
• 1 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of chicken thighs in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low (83°C / 82°C) and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Carefully remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces.
2. 2While the chicken is cooking, prepare the sauce. Combine the about 450 g of tomatoes, 1 medium onion, 2 chipotle peppers in adobo sauce, 3 cloves of garlic, and 1 cup of chicken broth in a blender. Blend until smooth.
3. 3Heat 1 tbsp of olive oil in a large skillet over medium-high heat (204.4°C / 200°C). Pour the blended sauce into the hot skillet. Cook, stirring occasionally, for 10-15 minutes, or until the sauce has thickened and reduced in volume by about one-third. You should see it coating the back of a spoon.
4. 4Add the shredded chicken to the thickened sauce in the skillet. Stir to coat the chicken evenly. Reduce the heat to low (93.33°C / 93°C) and simmer for 5-10 minutes, allowing the flavors to meld. The chicken should be heated through.
5. 5Prepare the toppings. Dice the 1 medium avocado. Chop the 1/4 cup of cilantro.
6. 6Assemble the tostadas. Place the 8 tostada shells on a flat surface. Spoon the chicken tinga mixture onto each tostada shell. Top with the diced avocado, a dollop of 1/2 cup dairy-free sour cream, and a sprinkle of the chopped cilantro.

Substitutions

Related Guides