Mexican Tinga Chicken Tostadas with Avocado

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 can fire-roasted diced tomatoes
• 2 canned chipotle chiles in adobo, chopped
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 can black beans, drained and rinsed
• 8 crisp corn tostadas
• 1 avocado, sliced
• 2 cups shredded lettuce
• 1/2 cup crumbled queso fresco and 1/2 cup pickled red onions
• Kosher salt and lime wedges

Steps

1. Cover chicken with water in a small saucepan, bring to a gentle simmer, and cook until it reaches 165°F. Rest 5 minutes, then shred.
2. Heat oil in a skillet and cook onion until soft. Add garlic, tomatoes, chipotles, oregano and cumin; simmer until thickened.
3. Stir shredded chicken into the sauce and cook 5 minutes, seasoning with salt.
4. Warm beans in a small pan and lightly mash them with a pinch of salt.
5. Spread each tostada with beans, then add tinga, lettuce, avocado, queso fresco, pickled onion and a squeeze of lime.

Allergen note: Contains dairy if using queso fresco; check adobo sauce and tostadas for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.