Chicken Tinga Tostadas with Avocado Crema

Chicken Tinga Tostadas with Avocado Crema ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1.5 cups chicken broth
• 1 medium white onion
• 3 cloves garlic cloves
• 15 oz canned crushed tomatoes
• 2-3 peppers chipotle peppers in adobo sauce
• 0.5 tsp dried oregano
• 0.25 tsp cumin
• 0.75 tsp salt
• 1 tbsp vegetable oil
• 1 medium avocado
• 0.5 cup sour cream or Mexican crema
• 1 tbsp lime juice
• 2 tbsp cilantro
• 0.25 tsp salt
• 8 tostadas corn tostadas
• 0.5 cup queso fresco
• 2 tbsp cilantro

How to make Chicken Tinga Tostadas with Avocado Crema

1. **Prepare the Chicken:** Place the 1.5 lbs chicken breasts, 1/2 of the white onion (roughly chopped), and 1 cup of the chicken broth in a medium pot. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through to 165°F.
2. Remove chicken from the pot, reserving the cooking liquid. Once cool enough to handle, shred the chicken using two forks or your hands. Set aside.
3. **Make the Tinga Sauce:** In a blender, combine the remaining 1/2 cup chicken broth, 15 oz crushed tomatoes, 2-3 chipotle peppers (and 1 tbsp adobo sauce), 3 minced garlic cloves, 1/2 tsp dried oregano, and 1/4 tsp cumin. Blend until completely smooth.
4. **Sauté and Simmer Tinga:** Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium heat. Add the remaining 1/2 white onion (thinly sliced) and sauté for 5-7 minutes, until softened and lightly golden.
5. Pour the blended sauce into the skillet with the sautéed onions. Stir in 3/4 tsp salt. Bring the sauce to a gentle simmer, then add the shredded chicken. Mix well to coat the chicken completely. Reduce heat to low and simmer, uncovered, for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.
6. **Prepare the Avocado Crema:** While the tinga simmers, combine the 1 ripe avocado, 1/2 cup sour cream (or Mexican crema), 1 tbsp lime juice, 2 tbsp chopped cilantro, and 1/4 tsp salt in a small food processor or blender. Blend until smooth and creamy. If too thick, add a tablespoon of water or milk to reach desired consistency.
7. **Assemble the Tostadas:** Lay out 8 corn tostadas on a serving platter. Evenly spread a generous spoonful of the warm chicken tinga over each tostada. Be careful not to overload them to keep the tostada crisp.
8. Drizzle each tostada with a spoonful of the avocado crema. Garnish generously with crumbled 1/2 cup queso fresco and a sprinkle of fresh chopped cilantro. Serve immediately.

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