Chicken Tinga Tostadas

1. Preheat oven to 400°F (convection if you have it) and drizzle 2 baking sheets with 2 Tbsp avocado oil each. 2. Place 5 tortillas on each baking sheet and rub both sides in the oil; sprinkle with some salt, and bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until golden brown and crispy (if you are not using convection you may have to cook a bit longer). 3. In a medium pot preheated over medium heat, sauté the onions in avocado oil with 1/2 tsp kosher salt and 1/4 tsp pepper for 2-3 mins until onions are translucent. 4. Add the tomatoes and garlic and sauté 4-5 more mins until tomatoes are broken down. 5. Add the chicken stock and chicken; stir and bring to a boil, then cover and simmer on low heat for 20-25 mins (until chicken is tender and reaches 165F). 6. Remove the chicken from the pot and set aside to cool; add the chipotle chilis and 2 Tbsp adobo sauce and blend with an immersion blender (or carefully transfer into a blender to blend OR skip the blending). 7. Simmer the sauce uncovered over medium heat for 5 mins while you shred the chicken; add the shredded chicken along with 1 tsp more kosher salt and simmer uncovered (stirring often) for 10-15 more mins until the sauce reduces and thickens and coats the chicken. 8. Serve the chicken on top of tostadas with cilantro, onion, cotija cheese and a squeeze of lime and enjoy! Vegan Modification: Sub in crumbled firm tofu and/or mushrooms for chicken and vegetable stock for chicken stock.