Tostadas de Tinga

Ingredients

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

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 some oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
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.
4. In a separate skillet, heat some oil over medium-high heat. Fry the corn tortillas one at a time until crispy and golden brown. Drain on paper towels to remove excess oil.
5. To assemble the tostadas, spread a 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!