Chipotle Chicken Tinga Tostadas

Ingredients

• 500g boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp chipotle powder
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 400g canned chopped tomatoes
• 100ml chicken stock
• 1 tbsp lime juice
• Salt and pepper to taste
• 8 corn tostadas
• 1 ripe avocado, mashed
• 100g crumbled queso fresco
• 1/4 cup chopped coriander
• 1 red chilli, finely chopped (optional)

 

Instructions

1. Preheat oven to 200°C (180°C fan/Gas Mark 6).
2. Season chicken and sear in olive oil until browned. Remove from pan.
3. Add onion and garlic to the pan and cook until softened. Stir in chipotle powder, paprika and cumin.
4. Return chicken to the pan. Add tomatoes and chicken stock. Bring to a simmer, then reduce heat and cook for 20 minutes, or until chicken is cooked through.
5. Stir in lime juice and season to taste. Shred the chicken.
6. Warm the tostadas according to package instructions.
7. Spread mashed avocado on each tostada. Top with chicken tinga, queso fresco, coriander and chilli (if using).