Chicken Tinga Breakfast Tostadas

• 140 g, cut into 2 pieces — Boneless skinless chicken breast, raw
• 60 g (2 small tortillas) — Whole-wheat tortilla
• 100 g canned tomatoes — No-salt-added canned tomatoes
• 10 g, finely chopped — Chipotle peppers in adobo
• 35 g, thinly sliced — Raw yellow onion
• 40 g, finely shredded — Raw green cabbage
• 10 g (2 tsp) — Fresh lime juice
• 5 g (about 1 tsp) — Avocado oil
• 0.7 g (about 1/2 tsp) — Dried oregano leaves
• 0.6 g (about 1/4 tsp) — Fine salt

Method

1. 1Crisp the first tostadaBrush one tortilla lightly with avocado oil and cook it in the skillet over medium for 60 seconds per side, pressing with a spatula.2 minLook for: The tortilla is flat, dry, and crisp enough to hold a topping.
2. 2Crisp the second tostadaRepeat with the second tortilla, then transfer both tostadas to a rack.2 minLook for: Both tostadas are rigid with golden spots and no soft centers.
3. 3Start the tinga sauceAdd the remaining oil and onion and cook for 2 minutes, then stir in the tomatoes, chipotle, oregano, salt, and 40 g water.2 minLook for: The onion is softening and the sauce looks evenly red.
4. 4Simmer the chickenNestle the chicken into the sauce, cover, and simmer for 10 minutes, turning once.10 min · 165°FLook for: The chicken is opaque and reaches 165°F in its thickest part.Safety: Wash hands after touching raw chicken and verify 165°F.
5. 5Shred the chickenTransfer the cooked chicken to a clean plate and pull it into fine shreds with two clean forks.Look for: No large chunks remain and the chicken is moist throughout.Safety: Use clean utensils and a plate that did not hold raw chicken.
6. 6Thicken the tingaReturn the shredded chicken to the sauce and simmer uncovered for 2 minutes.2 minLook for: The sauce clings to the shreds without pooling.
7. 7Dress the cabbageStir half the lime juice into the tinga and toss the cabbage with the remaining lime juice in a clean bowl.Look for: The tinga smells bright and the cabbage remains crisp and dry.
8. 8Build the tostadasDivide the hot chicken between the two crisp tortillas and add the lime cabbage immediately before serving.Look for: Each tostada has an even chicken layer and a crisp mound of cabbage.Safety: Serve immediately so the bases remain crisp.