Chicken tinga tostadas

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 2 tbsp vegetable oil
• 1 white onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 1 tsp dried oregano
• 1/2 cup chicken broth
• 1 (16 oz) can vegetarian refried beans
• 8 tostada shells
• 2 cups shredded iceberg lettuce
• 1/2 cup crumbled queso fresco
• 1/2 cup sour cream
• 1 avocado, sliced
• Salt

Steps

1. Put the chicken in a pot, cover it with salted water and bring to a simmer. Cook for 15 to 18 minutes, until cooked through (165 °F inside).
2. While the chicken cooks, heat the oil in a large skillet over medium heat. Cook the onion for 6 minutes, until soft.
3. Add the garlic, tomatoes, chipotles, oregano and broth. Simmer for 5 minutes.
4. Lift the chicken out of the water and shred it with two forks.
5. Stir in the chicken and simmer for 5 minutes more. Season with salt.
6. Warm the refried beans in a small pan.
7. Spread each tostada with beans, then top with chicken, lettuce, queso fresco, sour cream and avocado.