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Tacos & Burritos

Chicken Tinga and Avocado Tostadas

8 Servings

360 Cals

Description

Flavor, flavor, flavor! Adobo sauce from chipotle chiles in adobo gives this chicken tinga and avocado tostadas recipe a delicious smoky flavor that combines wonderfully with the other ingredients and spices. When topped with creamy Avocados From Mexico, this recipe is hard to beat!

3 T. vegetable oil

1 c. white onion, chopped

2 ea. cloves garlic, minced or pressed

1 ea. 14.5-oz. can crushed tomatoes

3 T. adobo sauce from chipotle chiles in adobo

1-1/2 t. kosher or coarse sea salt, or to taste

1 t. dried oregano

1/2 t. dried marjoram

1/2 t. dried thyme

1/4 t. freshly ground black pepper

5 c. chicken, cooked and shredded

1 c. chicken broth

8 ea. tostadas (crisp corn tortillas), to serve

1 c. shredded lettuce

2 ea. Avocados From Mexico, halved, pitted, peeled, and sliced

8 serving per container

Serving size 1 serving

calories 360

% Daily Value*

Total Fat 19g 24%

Saturated Fat 3.5g 18%

Trans Fat 0g

Cholesterol 75mg 25%

Sodium 600mg 26%

Total Carbohydrate 19g 7%

Dietary Fiber 6g 21%

Total Sugars 4g

Includes 0g Added Sugars 0%

Protein 30g

Calcium 59mg 4%

Iron 2mg 15%

Potassium 690mg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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!

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, adobo sauce, salt, oregano, marjoram, thyme, and black pepper. 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. Finish by sprinkling a bit of salt on top (optional) and serve.

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