Chicken Tinga Tostadas

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 white onion
• 3 garlic cloves
• 14½ oz canned diced tomatoes
• 2 chipotles in adobo sauce
• ½ cup chicken broth
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp vegetable oil
• 8 corn tostadas
• 2 avocado (optional)
• ½ cup crema or sour cream (optional)
• 4 oz queso fresco (optional)
• ¼ cup cilantro (optional)

Steps

1. Boil chicken breasts in lightly salted water for 15-20 minutes until cooked through. Remove, let cool slightly, then shred with two forks. Reserve 1/2 cup of the cooking liquid.
2. While chicken cooks, chop half of the white onion and mince the garlic. In a blender, combine diced tomatoes, chipotles in adobo, chicken broth, oregano, cumin, salt, and pepper. Blend until smooth.
3. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
4. Pour the blended sauce into the skillet with the onions and garlic. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Stir in the shredded chicken and the reserved chicken cooking liquid. Simmer for another 5-10 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
5. Warm the tostadas according to package directions (oven or quick fry).
6. Assemble the tostadas: spread a generous amount of chicken tinga onto each tostada.
7. Garnish with sliced avocado, a drizzle of crema or sour cream, crumbled queso fresco, and fresh cilantro, if desired.