Chicken Tinga Tostadas

Ingredients

Chicken breasts

2 large

Water

enough to cover the chicken in the pot

Onion

1 medium, diced

Garlic

3 cloves, minced

Tomatoes

2 medium, chopped

Chipotle chiles in adobo sauce

2 chiles, chopped (with 1 tablespoon of sauce)

Refried beans

1 cup

Tostadas

8

Lettuce

1 cup, shredded

Cheese

1 cup, crumbled or shredded (mexican cheese blend or queso fresco)

Sour cream

1/2 cup

Avocado

1, sliced

Lime

1, cut into wedges (for serving)

Instructions

1. In a large pot, bring enough water to a boil to cover the chicken breasts. Add the chicken and cook for about 20 minutes or until no longer pink in the center. Remove the chicken and let it cool slightly before shredding it with two forks.
2. In a large skillet over medium heat, add a splash of oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the chopped tomatoes and chipotle chiles with their adobo sauce. Cook until the tomatoes have softened and the mixture has thickened slightly, about 5-7 minutes.
4. Add the shredded chicken to the skillet, mixing well to combine it with the sauce. Let it simmer for another 10 minutes to absorb the flavors. If the mixture seems dry, add a splash of water.
5. To assemble the tostadas, spread a generous layer of refried beans on each tostada. Top with a hearty scoop of the chicken tinga mixture. Layer on shredded lettuce, crumbled cheese, slices of avocado, and a dollop of sour cream.
6. Serve immediately with lime wedges on the side for an extra burst of flavor.