How to make it

  • In medium saucepan, cover chicken breasts with water and simmer until chicken can be pulled away from the bone. Remove the cooked chicken breasts to a cutting board, saving the chicken water for the sauce.
  • Shred the chicken meat, using a couple forks, and place it in a medium saucepan.
  • Dice the chipotle peppers and add them, and the adobo sauce, and the tomato sauce to the chicken in the saucepan. Add paprika, cumin and salt to your taste; gently simmer for 1 hour, uncovered. If sauce becomes too thick, thin with some of the leftover chicken water to desired consistency.
  • When ready to serve, smear sour cream on tostados, cover with chicken tinga sauce, and top with slices of avocado. Serve immediately.

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