Slow-Cooked Pulled Chicken Tostadas

Ingredients

• 600 g chicken thigh fillets
• 400 g tinned chopped tomatoes
• 2 tbsp mild taco seasoning
• 8 tostada shells or hard taco shells
• 120 g mild cheddar cheese, grated
• 100 ml soured cream
• 150 g iceberg lettuce, finely shredded
• 1 tbsp sunflower oil

Method

1. 1

   Heat the oil in a lidded saucepan over a medium heat. Add the chicken thighs and brown for 2 minutes each side.

2. 2

   Pour over the tinned tomatoes and sprinkle over the taco seasoning. Stir, bring to a simmer, then cover and cook over a low heat for 40 minutes until the chicken is falling apart.

3. 3

   Remove the chicken with a slotted spoon and shred it thoroughly using two forks. Return the shredded meat to the sauce and stir to coat.

4. 4

   Warm the tostada or taco shells in the oven at 180°C for 3–4 minutes.

5. 5

   Top each shell with a spoonful of pulled chicken, a pinch of shredded lettuce and grated cheese. Add a small dollop of soured cream and serve immediately.