Chicken Tinga Tostadas

Directions

1. Preheat your Blackstone griddle to 375–400°F (medium-high heat).

2. Season both sides of the chicken breasts with Blackstone All-Purpose Seasoning.

3. Add the oil to the griddle and cook the chicken for 6–8 minutes per side, covering with a basting dome to help retain moisture. Cook until the chicken reaches an internal temperature of 165°F.

4. While the chicken cooks, place the Roma tomatoes, ¼ onion, and garlic cloves on the griddle. Cook until softened and lightly charred on all sides.

5. Remove the cooked chicken from the griddle and shred using two forks. Set aside.

6. Add the charred tomatoes, onion, and garlic to a blender along with the chipotle peppers, water, chicken bouillon, garlic powder, salt, and black pepper. Blend until smooth, then taste and adjust the seasonings as needed.

7. Add the diced ½ onion to the griddle and cook for 4–5 minutes, or until softened and translucent.

8. Return the shredded chicken to the griddle and mix with the cooked onion. Pour the tinga sauce over the chicken and stir until evenly coated. Cook for 5–7 minutes, allowing the chicken to absorb the sauce.

9. While the chicken finishes cooking, shred the lettuce and prepare your remaining toppings.

10. Assemble the tostadas by spreading a layer of refried beans, if using, onto each tostada shell. Top with chicken tinga, shredded lettuce, sour cream, Cotija cheese, and avocado slices, if desired. Serve immediately.