Tinga de Pollo con Tostadas Shredded Chicken Tostadas

Place the chicken breasts in a medium pot, cover with water, add 1/2 tsp salt, and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15 minutes until cooked through (internal temperature 75°C).

While the chicken cooks, dice the onion and mince the garlic. Drain and rinse the black beans.

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until softened and fragrant.

In a blender, combine the canned tomatoes, chipotle peppers, and cumin. Blend until smooth.

Pour the blended sauce into the skillet with the onions. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Remove the chicken from the pot and shred it with two forks. Add the shredded chicken to the skillet and stir to coat. Cook for 2 minutes until heated through.

In a small saucepan, warm the black beans over medium-low heat for 3–4 minutes. Slice the avocado.

Assemble the tostadas: spread a spoonful of beans on each tostada, top with tinga chicken, crumbled cotija, a dollop of sour cream, and avocado slices.