Keto Chicken Tinga Tostadas

Ingredients

• 1.5 lbs Chicken Thighs
• 2 medium Tomatoes
• 1 medium Onion
• 2 count Chipotle Peppers in Adobo Sauce
• 1 cup Chicken Broth
• 2 tbsp Avocado Oil
• 2 cloves Garlic
• 1 tsp Oregano
• 0.5 tsp Cumin
• 0.5 tsp Salt
• 0.25 tsp Pepper
• 8 count Keto Tostada Shells
• 1 medium Avocado
• 0.25 cup Cilantro

Instructions

1. 1Place the 1.5 lbs Chicken Thighs in a pot and cover with water. Bring to a boil over high heat (400°F/200°C), then reduce heat to medium-low (300°F/150°C) and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot and let it cool for 10 minutes, then shred it using two forks.
2. 2While the chicken cools, place the 2 medium Tomatoes and 1 medium Onion on a baking sheet. Broil on high heat (500°F/260°C) for 5-8 minutes, turning once, until the skins are charred and the vegetables are softened. Let them cool slightly.
3. 3In a blender, combine the charred tomatoes, charred onion, 2 Chipotle Peppers in Adobo Sauce, 1 cup Chicken Broth, 2 cloves Garlic, 1 tsp Oregano, 0.5 tsp Cumin, 0.5 tsp Salt, and 0.25 tsp Pepper. Blend until the mixture is smooth.
4. 4Heat 2 tbsp Avocado Oil in a 10-inch skillet over medium heat (350°F/175°C). Pour the blended sauce into the skillet and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Add the shredded chicken to the simmering sauce in the skillet. Stir to coat the chicken evenly and continue to cook for 5 minutes, allowing the flavors to meld.
6. 6To assemble the tostadas, place a portion of the chicken tinga mixture onto each of the 8 Keto Tostada Shells. Top with 1 medium Avocado, diced, and 0.25 cup Cilantro, chopped.
7. 7Serve the Keto Chicken Tinga Tostadas immediately.

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