Gluten-Free Chicken Tinga Tostadas

Instructions

1. 1Place the about 450 g of chicken breasts in a medium saucepan and cover with water by at least 2.54 cm. Bring to a rolling 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 74°C. Remove the chicken from the water and let it rest on a cutting board for 5 minutes before shredding it into bite-sized pieces.
2. 2While the chicken is cooking, finely chop the 1/2 cup of onion and mince the 2 cloves of garlic.
3. 3Heat a 25.4 cm skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
4. 4Stir in the 2 tbsp of chipotle peppers in adobo sauce, the 1 can of diced tomatoes (undrained), and the 1/2 cup of chicken broth. Bring the mixture to a simmer.
5. 5Add the shredded chicken to the skillet. Stir to combine everything, then reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6While the tinga simmers, prepare the toppings. Slice the 1 medium avocado. Chop the 2 tbsp of cilantro. Crumble the 1/4 cup of queso fresco.
7. 7Arrange the 8 gluten-free tostada shells on a clean surface. Spoon the chicken tinga mixture evenly onto each tostada shell. Top with avocado slices, a drizzle of the 1 tbsp lime juice, the chopped cilantro, and the crumbled queso fresco.

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