Chicken Tinga Tostaditas

Ingredients

• 2 cupscooked chicken, shredded
• 1 cuptomato salsa
• 2 wholechipotle peppers in adobo, chopped
• 1 tspadobo sauce from can
• 1 smallwhite onion, thinly sliced
• 2 clovesgarlic, minced
• 1 tbspvegetable oil
• 12 smallcorn tortillas
• 1 cupqueso fresco, crumbled
• ½ cupMexican crema or sour cream
• ¼ cupfresh cilantro, chopped
• 1 limecut into wedges
• salt and black pepper to taste
• oil for frying tortillas

Instructions

1. 1
   Heat 1 tbsp oil in a skillet over medium heat. Add onion and cook 3 minutes until translucent.
2. 2
   Add garlic and cook 30 seconds. Stir in salsa, chipotle peppers, adobo sauce, salt, and pepper; simmer 3 minutes.
3. 3
   Add shredded chicken to skillet, toss to coat, and simmer 5 minutes until heated through and sauce thickens slightly. Keep warm.
4. 4
   Meanwhile, pour ½ inch oil into a small skillet and heat over medium-high. Fry tortillas one at a time 45-60 seconds per side until golden and crisp. Drain on paper towels.
5. 5
   Top each tostadita with a spoonful of chicken tinga.
6. 6
   Garnish with queso fresco, crema, and cilantro. Serve with lime wedges.