Chicken Tinga Tostadas

Ingredients

For the tinga:

• 2 tbsp olive oil
• 1 large white onion, thinly sliced
• 4 cloves of garlic, minced
• 1 cup chopped tomatoes
• 2 tsp oregano
• 2 tsp ground cumin
• 2 tbsp chipotle in adobo, pureed
• 2 cups chicken broth
• Salt to taste
• 4 cups shredded rotisserie chicken

To assemble:

• 8 tostadas
• Shredded iceberg lettuce
• Thinly sliced radishes
• Sour cream
• Crumbled cotija cheese

Directions

1. To a large pot on medium heat, add the oil. Once hot, add the onions and garlic, and sauté until translucent and fragrant.
2. Add the tomatoes and cook for 5-6 minutes or until jammy and soft. Then add the oregano, cumin, and chipotle. Add the chicken broth and season with salt to taste. Bring to a simmer.
3. Add the shredded chicken, and simmer for 7-8 minutes, or until the broth reduces and slightly thickens.
4. To assemble, place ½ cup of the tinga on top of a tostada. Garnish with the shredded lettuce, sliced radishes, a drizzle of sour cream, and the cotija cheese.