Chicken Tinga Tostadas

Mexican · 35 min · Chicken · gluten-free, high-protein

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 large yellow onion, sliced
• 4 cloves garlic, smashed
• 1 can (14 oz) fire-roasted tomatoes
• 2 peppers + 1 tsp sauce chipotle in adobo
• 1 tsp dried oregano
• 1 tsp ground cumin
• 10 tostada shells
• 4 oz queso fresco, crumbled
• 1 avocado, sliced
• 1 lime
• 1 tsp kosher salt

Method

1. Simmer chicken with onion, garlic, salt + water to cover in a saucepan 18 min until cooked through. Reserve 1/2 cup poaching liquid; shred chicken.
2. Blend tomatoes, chipotles + adobo, half the cooked onion, oregano, cumin until smooth.
3. Return blended sauce to the pan with shredded chicken + reserved liquid. Simmer 5 min to thicken slightly.
4. Pile chicken onto tostadas; top with queso fresco, avocado, lime.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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