Tostadas de Tinga

Ingredients

• Corn tortillas (8, small)
• Vegetable oil (for frying)
• Chicken breasts (2, boneless and skinless)
• Salt (to taste)
• Pepper (to taste)
• Garlic (2 cloves, minced)
• Onion (1, chopped)
• Tomato sauce (1 cup)
• Chicken broth (1 cup)
• Chipotle peppers in adobo sauce (2-3, minced)
• Cumin (1 teaspoon)
• Dried oregano (1 teaspoon)
• Lettuce (1 cup, shredded)
• Tomatoes (1 cup, diced)
• Avocado (1, sliced)
• Cilantro (1/4 cup, chopped)
• Lime (1, cut into wedges)

Instructions

1. In a large pot, bring water to a boil. Add the chicken breasts and cook until fully cooked, about 15-20 minutes. Remove the chicken from the pot and let it cool. Once cooled, shred the chicken using two forks.
2. In a skillet, heat 1-2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the shredded chicken, minced chipotle peppers, tomato sauce, chicken broth, cumin, dried oregano, salt, and pepper to the skillet. Stir well to combine all the ingredients. Cook for about 10 minutes, allowing the flavors to meld together and the sauce to thicken.
4. In a separate skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan. Fry the corn tortillas one at a time until crispy and golden brown, about 1-2 minutes per side. Drain on paper towels to remove excess oil.
5. To assemble the tostadas, spread a generous layer of the tinga chicken mixture onto each crispy tortilla. Top with shredded lettuce, diced tomatoes, sliced avocado, and chopped cilantro.
6. Serve the tostadas de tinga with lime wedges on the side for squeezing over the top.
7. Enjoy your delicious Tostadas de Tinga!