Gluten-Free Chicken Tinga Tostadas

Ingredients

• 1.5 lbs Chicken breasts
• 2 tbsp Chipotle peppers in adobo sauce
• 1 28 oz can Canned diced tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1/2 cup Chicken broth
• 1 tbsp Apple cider vinegar
• 8 Corn tostadas
• 1 Avocado
• 1/2 cup Queso fresco
• 1 tbsp Lime juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 1.5 lbs chicken breasts in a medium saucepan 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 water and let it rest for 5 minutes. Using two forks, shred the 1.5 lbs chicken breasts.
2. 2In a blender, combine the 1 28 oz can diced tomatoes, 2 tbsp chipotle peppers in adobo sauce, 1 medium onion (roughly chopped), 3 cloves garlic (peeled), 1/2 cup chicken broth, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth.
3. 3Pour the blended sauce into a medium saucepan. Bring to a simmer over medium heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4Add the shredded chicken to the simmering sauce in the saucepan. Stir to coat the chicken evenly. Continue to simmer for another 10 minutes, stirring occasionally, allowing the flavors to meld.
5. 5While the chicken tinga simmers, warm the 8 corn tostadas. You can do this by placing them in a single layer on a baking sheet in an oven preheated to 350°F (175°C) for 5-7 minutes, or by warming them in a dry skillet over medium heat for 1-2 minutes per side until slightly crisp.
6. 6Prepare the avocado by slicing the 1 avocado. Crumble the 1/2 cup queso fresco.
7. 7Assemble the tostadas: Place a portion of the chicken tinga mixture onto each of the 8 corn tostadas. Top with slices of the 1 avocado, crumbled 1/2 cup queso fresco, and a squeeze of 1 tbsp lime juice.

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