Chicken Tinga Tostadas

• 1 medium Yellow onion
• 1 tbsp Sunflower oil
• 2 cloves Garlic
• 1 tsp Ground cumin
• 3 medium Tomato, ripe
• 2 tbsp Chipotle sauce
• 350 g Chicken thighs, boneless, skinless
• 6 pieces Tostada shells
• 1 medium Avocado, ripe
• 1 medium Lime

1. Thinly slice the onion. Finely chop the garlic, and roughly chop the tomatoes.
2. Heat the sunflower oil in a large frying pan over medium heat. Add the onion and cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the garlic and ground cumin and cook for 30 seconds until fragrant. Add the tomatoes and chipotle sauce, then cook for 3 to 4 minutes until the tomatoes start to break down.
4. Nestle in the chicken thighs and turn them to coat in the sauce. Add 200 ml water, bring to a gentle simmer, then cover and cook for 15 to 18 minutes until the chicken is cooked through and tender.
5. Transfer the chicken to a bowl and shred with two forks. Simmer the sauce uncovered for 3 to 5 minutes until slightly thickened, then return the chicken to the pan and stir until saucy.
6. Halve the avocado, remove the stone, and slice the flesh. Pile the chicken tinga onto the tostada shells, top with avocado, and squeeze over lime to serve.

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