Gluten-Free Chicken Tinga Tostadas

Instructions

1. 1Place the about 680 g of chicken thighs in a large heavy-bottomed pot and cover them with water. Bring the water to a rolling 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 74°C. Carefully remove the chicken from the pot and set it aside on a plate to cool slightly. Once cool enough to handle, shred the about 680 g of chicken thighs into bite-sized pieces using two forks.
2. 2While the chicken is cooking, prepare the tinga sauce. In a blender, combine the 1 medium onion (peeled and roughly chopped), 3 cloves of garlic (peeled), the 2 peppers Chipotle Peppers in Adobo Sauce, the 1 can Diced Tomatoes (undrained), and the 1 cup Chicken Broth. Blend on high speed until the mixture is completely smooth.
3. 3Heat a 30.48 cm skillet over medium heat. Pour the blended sauce mixture into the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the sauce has thickened slightly and you see small bubbles forming.
4. 4Add the shredded chicken to the skillet with the sauce. Stir to coat the chicken evenly. Continue to cook over medium heat for another 5-10 minutes, stirring occasionally, until the chicken is heated through and has absorbed some of the sauce.
5. 5While the chicken tinga is finishing, prepare the toppings. Slice the 1 medium Avocado thinly. Crumble the about 113 g of Queso Fresco. Have the 0.5 cup Crema ready.
6. 6Assemble the tostadas. Lay out the 8 Corn Tostadas on a clean surface. Spoon a generous amount of the chicken tinga mixture onto each tostada. Top with slices of the 1 medium Avocado, a sprinkle of the about 113 g of Queso Fresco, and a drizzle of the 0.5 cup Crema.
7. 7Serve the Gluten-Free Chicken Tinga Tostadas immediately.

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