Dairy-Free Chicken Tinga Tostadas with Jicama Salad

Instructions

1. 1Place the about 680 g chicken thighs in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Remove the chicken from the pot, let it cool slightly, and then shred it using two forks.
2. 2While the chicken cooks, finely dice the 1 medium onion and mince the 3 cloves garlic. Heat a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
3. 3Add the 3 chipotle peppers in adobo sauce (chopped), the 1 can diced tomatoes, and the 1 cup chicken broth to the pot. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
4. 4Add the shredded chicken to the sauce in the pot. Stir to combine, then reduce the heat to low and simmer, uncovered, for another 15 minutes, allowing the chicken to absorb the sauce. The sauce should thicken slightly.
5. 5While the tinga simmers, prepare the jicama salad. Peel and dice the 1 medium jicama into 1.27 cm cubes. Peel and segment the 1 medium orange, removing any seeds, and dice the segments. Finely dice the 0.25 medium red onion. Chop the 0.25 cup cilantro. In a medium bowl, combine the diced jicama, diced orange, diced red onion, and chopped cilantro.
6. 6Squeeze the juice from the 1 medium lime over the jicama salad mixture. Toss gently to combine. Season with a pinch of salt and pepper if desired (optional, as salt and pepper are not listed ingredients).
7. 7To assemble the tostadas, spread a generous amount of the chicken tinga mixture onto each of the 8 tostada shells. Top with a spoonful of the jicama salad. Slice the 1 medium avocado and arrange a few slices on top of each tostada.

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