1 1/2 teaspoons Kosher or coarse sea salt or to taste
1/4 teaspoon black pepper freshly ground
3 tablespoons adobo sauce from chipotle chiles in adobo
5 cups chicken cooked shredded
1 cup chicken broth
Tostadas to serve crisp corn tortillas
1 cup Lettuce shredded
2 Avocados From Mexico pitted meat scooped out and sliced
Heat the oil in a casserole or large heavy-bottomed pan over medium heat. Once hot, add the onion and cook until soft and translucent, 4 to 5 minutes. Add the garlic and cook until it becomes fragrant, less than a minute.
Add the crushed tomatoes, oregano, marjoram, thyme, salt, black pepper, and adobo sauce from chipotles in adobo. Bring to a simmer, cover partially and cook, stirring occasionally, until the sauce thickens and darkens, about 10 to 12 minutes.
Incorporate the shredded chicken broth and the chicken broth into the sauce and toss until well mixed. Cook, stirring occasionally, until the chicken has absorbed almost all of the sauce and is moist but not runny, about 8 minutes more. Remove from heat.
Place the tostadas on a platter. Top with a generous amount of chicken tinga, a couple tablespoons shredded lettuce and 1/4 of a ripe avocado, sprinkle a bit of salt on top.
Chicken Tinga and Avocado Tostadas
Amount Per Serving 8
Calories from Fat 0
% Daily Value*
Total Fat 20g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 19g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!