Spicy Chicken Tinga Tostadas

Crispy tostadas topped with shredded chicken in a smoky chipotle sauce, creamy avocado, and crumbled cheese.

Ingredients

• 1.5 lb Chicken Legs
• 2-3, minced Chipotle Peppers in Adobo Sauce
• 1 (14.5 oz) can Diced Tomatoes
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 6 Tostadas
• 1 large, sliced Avocado
• 2 oz Crumbled Cheese
• 1, cut into wedges Lime
• 1/2 cup Chicken Broth
• 1/2 tsp Dried Oregano
• 1/4 tsp Cumin

Instructions

1. In a large pot, cover chicken legs with water and bring to a boil. Reduce heat, add a pinch of salt, and simmer until chicken is cooked through, about 25-30 minutes. Remove chicken and reserve 1/2 cup of the broth.
2. Let chicken cool slightly, then shred, discarding skin and bones.
3. In a large skillet over medium heat, sauté finely chopped onion until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
4. Stir in diced tomatoes, minced chipotle peppers in adobo sauce, chicken broth, dried oregano, and cumin. Simmer for 15 minutes, allowing flavors to meld and sauce to thicken slightly.
5. Add shredded chicken to the sauce and stir to combine. Simmer for another 5 minutes.
6. Warm tostadas in the oven or toaster until crispy.
7. Top each tostada with the chicken tinga mixture, avocado slices, and crumbled cheese.
8. Serve immediately with lime wedges.

Cuisine: Mexican

Suitability: high protein

Prep Time: 25 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner