Chicken Tinga Tostaditas

Ingredients

• 0.5  avocado cut into small, thin slices
• 1 cup cabbage thinly sliced
• 1.5 tablespoons chipotles in adobo canned
• 2 tablespoons cilantro leaves chopped
• 16 small corn tortillas (4 in.)
• 0.3 cup crema mexicana with a little milk, if needed, so it's pourable
• 1 large garlic clove minced
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon pepper 
• 0.8 cup pico de gallo 
• 0.5 cup queso fresco crumbled
• 0.3 cup onion red chopped
• 2 cups chicken shredded cooked (preferably grilled)
• 2 teaspoons sugar 
• 0.3 cup tomato paste 
• 1 serving vegetable oil 
• 1 serving frangelico 
• 1 serving frangelico 
• 1 serving frangelico 
• 1 serving frangelico 

Equipment

• frying pan
• paper towels
• blender

Directions

1. Heat 1/4 in. oil in a large frying pan over medium-high heat until shimmering. Cook 4 tortillas at a time, turning once or twice, until deep golden and crisp, 2 to 3 minutes.
2. Transfer to paper towels; set aside.
3. Spoon 1 tbsp. hot oil into a second large frying pan over medium-high heat. Saut onion a few minutes until golden, then add garlic, salt, and pepper and cook until garlic starts to brown, 30 to 60 seconds. Stir in 3/4 cup water, the tomato paste, chipotle pure, and sugar; add chicken. Cook, stirring, until bubbling, about 2 minutes. Stir in more water if needed to make it saucy.
4. Set tortillas on plates. Top with chicken.
5. Garnish with cabbage, salsa, queso fresco, cilantro, and avocado.
6. Drizzle with crema.
7. *Find canned chipotle chiles, queso fresco, and crema at Latino markets. Pure contents of chipotle can in a blender; keeps, chilled, up to 1 month.
8. Note: Nutritional data is per tostadita.