Tostada de tinga

Method

1. 1 Boil the chicken for 18 minutes with the onion, then shred it, reserving 150 ml of the broth.
2. 2 Sauté thinly sliced onions for 6 minutes until translucent, then add crushed tomatoes, chopped chipotle peppers, and adobo brine.
3. 3 Cook the sauce for 12 minutes until it thickens, then add the shredded chicken and simmer for 8 minutes to allow the flavors to infuse. The tinga must be dry to prevent the bread from becoming soggy.
4. 4 Fry flat tortillas in oil for 90 seconds on each side until crispy, then drain on paper towels.
5. 5 Spread sour cream on the bread, layer with lettuce, chicken tinga, fresh cheese, and avocado, then eat immediately.

With an appliance

• Air fryer 43 min

  Replace step 4: spray both sides of the tortilla with oil and flatten in a basket, air fry at 190 degrees for 7 minutes, flip at the 4th minute; let cool on a rack before adding the filling in step 5.