Gluten-Free Mini Chicken Tinga Tostadas

Instructions

1. 1Place the about 450 g Chicken Breast 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 internal temperature reaches 74°C. Remove the chicken from the water and let it rest for 5 minutes before shredding it into bite-sized pieces with two forks.
2. 2While the chicken is cooking, finely chop the 1/2 cup Onion and mince the 2 cloves Garlic. Heat the 1 tbsp Olive Oil in a 25.4 cm skillet over medium heat (176.7°C/175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it looks soft and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
3. 3Add the shredded chicken, 2 tbsp Chipotle Peppers in Adobo Sauce, 1 can Diced Tomatoes (undrained), 1/2 cup Chicken Broth, 1/2 tsp Salt, and 1/4 tsp Black Pepper to the skillet with the onions and garlic. Stir everything together. Bring the mixture to a simmer over medium heat (176.7°C/175°C), then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. The chicken should be tender and coated in the sauce.
4. 4While the chicken tinga is simmering, peel and pit the 1 medium Avocado. Place the avocado in a small bowl and mash it with a fork. Stir in the 1 tbsp Lime Juice and a pinch of the 1/2 tsp Salt. Mix until well combined.
5. 5To assemble, spread a layer of the mashed avocado mixture onto each of the 6 Gluten-Free Tostada Shells. Spoon a generous amount of the chicken tinga mixture over the avocado.
6. 6Sprinkle the crumbled 2 tbsp Cotija Cheese over the chicken tinga on each tostada. Serve immediately.

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