Name: Pulled Chicken Tostadas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 5 slices bacon, chopped; 2 onions, thinly sliced; One 14-ounce can diced or crushed fire-roasted tomatoes; 2 cups shredded rotisserie chicken, skin removed (about 10 ounces); 1 chipotle chile pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can; 1/4 teaspoon ground cumin; Kosher salt and freshly ground pepper; 2 cups shredded coleslaw mix; Juice of 1/2 lime; 8 corn tostadas; 1/2 cup sour cream; 1 avocado, chopped

Directions

Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.