Keto Chicken Tinga Tostadas

Ingredients

• 1.5 lbs Chicken Thighs
• 4 medium Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Chipotle Peppers in Adobo Sauce
• 1 cup Chicken Broth
• 2 tbsp Olive Oil
• 1 medium Avocado
• 2 cups Shredded Lettuce
• 0.25 cup Queso Fresco (optional)
• 4 small Keto Tortillas

Instructions

1. 1Place the 1.5 lbs Chicken Thighs in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low 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 slightly. Using two forks, shred the chicken into bite-sized pieces.
2. 2While the chicken is cooking, place the 4 medium Tomatoes on a baking sheet. Broil on the upper rack of your oven for 5-10 minutes, turning occasionally, until the skins are blackened and blistered. Carefully remove the tomatoes from the oven, let them cool for a few minutes, then peel off the blackened skins.
3. 3In a blender, combine the peeled tomatoes, 1 medium Onion (roughly chopped), 3 cloves Garlic (peeled), 2 tbsp Chipotle Peppers in Adobo Sauce, and 1 cup Chicken Broth. Blend until the mixture is completely smooth.
4. 4Heat the 2 tbsp Olive Oil in a large skillet over medium heat (350°F / 175°C). Pour the blended sauce into the hot skillet and cook for 5 minutes, stirring occasionally, until it begins to thicken slightly.
5. 5Add the shredded chicken to the skillet with the sauce. Stir to combine and let it simmer over medium heat for 20 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
6. 6While the chicken tinga simmers, preheat your oven to 350°F (175°C). Place the 4 small Keto Tortillas on a baking sheet and bake for 8-10 minutes, or until they are crispy and lightly golden. Watch them closely to prevent burning.
7. 7To assemble the tostadas, spread a layer of 2 cups Shredded Lettuce on each of the crispy keto tortillas. Top generously with the chicken tinga mixture. Garnish with 1 medium Avocado (sliced or diced) and 0.25 cup Queso Fresco, if using.

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