Chicken Tinga Tostadas

Chicken Tinga Tostadas

Ingredients:

• 2 packs of chicken breast

• 1 white onion, chopped

• 3 cloves of garlic, chopped

• 1 can of fire roasted tomatoes

• 1-2 chipotle peppers in adobo sauce (one creates a mild/smokey flavor, two is more spicy. Depends on spice preference)

• 1 Lime

• 1 bunch of cilantro

• 1 cup of chicken bone broth

• 1 can of black beans

• Seasonings: Garlic powder, cumin, oregano, salt, pepper, smoked paprika

• Optional toppings: Avocado, queso fresco, shredded lettuce, diced tomatoes or pico de gallo, sour cream

Directions:

1. Put two packs of chicken breast in your crockpot. Season with garlic powder, cumin, oregano, smoked paprika, salt, and pepper

2. Chop up one onion and 3 cloves of garlic.

3. Saute your garlic and onion.

4. Once charred and softened transfer to a blender. Add one adobo chipotle pepper, 1 cup of chicken bone broth, 1 can of fire roasted diced tomatoes. Blend till smooth.

5. Add your sauce to the crockpot till evenly covered.

6. Cook on high for 2-4 hours and on low for 4-6 hours.

7. Tostada shells: Preheat oven to 400 degrees. Paint both sides of your corn tortilla with olive oil. Bake in oven for 5-8 minutes until crunchy.

8. Assemble: Layer each tostada with

   • Mashed black beans

   • Chicken Tinga

   • Shredded lettuce

   • Diced tomato or pico de gallo

   • Crumble queso fresco or feta cheese

   • A drizzle of sour cream

   • Fresh cilantro and a squeeze of lime juice