Dairy-Free Chicken Tinga Tostadas

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 4 Roma tomatoes
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 2 Chipotle peppers in adobo sauce, minced
• 1 tablespoon Adobo sauce
• 1 cup Chicken broth
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Dried oregano
• 0.5 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 Corn tortillas
• 1 Avocado, sliced
• 0.25 cup Red onion, thinly sliced
• 0.25 cup Cilantro, chopped
• for serving Lime wedges

Instructions

1. 1Place the 1.5 lbs boneless, skinless chicken thighs in a large heavy-bottomed pot and cover them with water. Bring the water to a 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.
2. 2While the chicken is cooking, preheat your broiler to high. Place the 4 Roma tomatoes on a baking sheet and position them under the broiler. Broil for 5-8 minutes, turning occasionally, until the skins are charred and blistered. Transfer the roasted tomatoes to a blender. Add the 1 cup of chicken broth, 1 tablespoon of adobo sauce, 1 tablespoon of apple cider vinegar, 1 teaspoon of dried oregano, 0.5 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the blender. Blend until the mixture is smooth.
3. 3Place a large skillet over medium heat. Add the 1 cup of chopped onion and 2 cloves of minced garlic to the skillet. Sauté for 5-7 minutes, stirring frequently, until the onion is softened and translucent and the garlic is fragrant.
4. 4Pour the blended tomato mixture from the blender into the skillet with the sautéed onion and garlic. Add the 2 minced chipotle peppers in adobo sauce. Stir everything together and bring the sauce to a simmer over medium heat. Cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Add the shredded chicken to the skillet with the sauce. Stir to combine, ensuring all the chicken is coated. Reduce the heat to low and let the chicken tinga simmer for another 10 minutes, allowing the flavors to meld together. Taste and add more salt or pepper if needed.
6. 6While the tinga is simmering, preheat your oven to 350°F (175°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 brown. Watch them closely to prevent burning.
7. 7To assemble the tostadas, place a crispy tortilla on a plate. Spoon a generous amount of the chicken tinga mixture onto the tortilla. Top with 1 sliced avocado, 0.25 cup of thinly sliced red onion, and 0.25 cup of chopped cilantro. Serve immediately with lime wedges on the side.

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