Chicken Tinga Tostaditas

• TOSTADITAS
• Vegetable oil
• 16 small (4 in.) corn tortillas
• 1/4 cup chopped red onion
• 1 large garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 cup tomato paste
• 1 1/2 tablespoons pureed canned chipotles in adobo*
• 2 teaspoons sugar
• 2 cups shredded cooked chicken (preferably grilled)
• GARNISHES
• 1 cup thinly sliced cabbage
• 3/4 cup pico de gallo
• 1/2 cup crumbled queso fresco*
• 2 tablespoons chopped cilantro
• 1/2 firm-ripe avocado, cut into small, thin slices
• 1/4 cup crema*, thinned with a little milk, if needed, so it's pourable

1. Make tostaditas: Heat 1/4 in. oil in a large frying pan over medium-high heat until shimmering. Cook 4 tortillas at a time, turning once or twice, until deep golden and crisp, 2 to 3 minutes. Transfer to paper towels; set aside.
2. Spoon 1 tbsp. hot oil into a second large frying pan over medium-high heat. Saute onion a few minutes until golden, then add garlic, salt, and pepper and cook until garlic starts to brown, 30 to 60 seconds. Stir in 3/4 cup water, the tomato paste, chipotle puree, and sugar; add chicken. Cook, stirring, until bubbling, about 2 minutes. Stir in more water if needed to make it saucy.
3. Set tortillas on plates. Top with chicken. Garnish with cabbage, salsa, queso fresco, cilantro, and avocado. Drizzle with crema.
4. *Find canned chipotle chiles, queso fresco, and crema at Latino markets. Puree contents of chipotle can in a blender; keeps, chilled, up to 1 month.
5. Note: Nutritional data is per tostadita.

tostaditas, vegetable oil, corn tortillas, red onion, garlic, kosher salt, pepper, tomato paste, purueed, sugar, chicken, cabbage, pico de gallo, queso fresco, cilantro, avocado, crema

Taken from www.myrecipes.com/recipe/chicken-tinga-tostaditas (may not work)