Tostadas de Tinga

Ingredients(for 2 tostadas per serving)

• 200g Chicken breast (Pechuga de pollo, skinless)
• 4 Corn tostadas (tostadas de maíz, baked preferred)
• 2 medium Tomato (ripe, chopped)
• 1/2 medium White onion (sliced)
• 2 cloves Garlic (minced)
• 1 tablespoon Chipotle peppers in adobo (finely chopped)
• 1/2 cup Low-sodium chicken broth
• 1 teaspoon Olive oil (or avocado oil)
• 1 cup Shredded romaine lettuce (finely sliced)
• 1/2 Avocado (sliced) - optional
• 2 tablespoons Fresh cilantro (chopped) - optional
• to taste Salt and pepper

Instructions

1. 1

   Poach the chicken breast in simmering water with a pinch of salt until cooked through, about 10-12 minutes. Remove, let cool slightly, and shred using two forks.

   12 minutes

   Poaching keeps chicken moist and low in fat.

2. 2

   Heat olive oil in a nonstick skillet over medium heat. Add sliced onion and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds.

   4 minutes

   Sauté onions slowly to release their sweetness.

3. 3

   Add chopped tomato and chipotle peppers to the skillet. Cook until tomatoes break down and mixture thickens, about 4-5 minutes.

   5 minutes

   Use ripe tomatoes for the best flavor and color.

4. 4

   Pour in chicken broth and bring to a simmer. Add the shredded chicken, mixing well to coat with the sauce. Simmer for 3-4 minutes until most liquid evaporates. Season with salt and pepper to taste.

   4 minutes

   Let the tinga sauce reduce so it sticks to the chicken.