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Mexican Chicken Tinga Tostadas
Ingredients
  • subheading: For the Tinga:
  • 2 boneless, skinless chicken breasts
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 4 medium tomatoes, roughly chopped or 1 can (14 oz) diced tomatoes
  • 2 to 3 chipotle peppers in adobo sauce, chopped (adjust based on your heat preference)
  • 1 teaspoon oregano (preferably Mexican oregano)
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup chicken broth
  • subheading: For the Tostadas:
  • 8 to 10 corn tortillas
  • Canola or vegetable oil (for frying the tortillas)
  • subheading: Tostada Toppings:
  • 1 cup shredded lettuce
  • ½ cup crumbled queso fresco or feta cheese
  • 1 ripe avocado, sliced
  • Sour cream, for serving
  • Fresh cilantro leaves, for garnish
  • 1 lime, cut into wedges
  • Refried red or black beans (optional)
  • Please remember to adjust the quantities based on the number of servings you plan to make.
  • Also, you can always modify your favorite toppings based on personal preference or dietary restrictions.
Steps
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