Add the onion, garlic, and 1 teaspoon each salt and pepper.
Cook, stirring occasionally, until soft, 8 to 10 minutes.
Add the cumin and paprika.
Photo: Claudia Totir/Getty Images
Cook, stirring, until fragrant, about 1 minute.
Add the chicken, chipotles, and 14 cup water.
Reduce heat, cover, and simmer until the chicken is very tender, 35 to 45 minutes.
Uncover and cook until the liquid has nearly evaporated, 5 to 10 minutes.
Coarsely shred the chicken.
Meanwhile, heat 14 inch of oil in a medium skillet over medium-high heat.
Fry 2 tortillas at a time until browned and crisp, 1 to 2 minutes per side.
Drain on a paper towellined baking sheet.
Top the tostadas with the chicken andCrunchy Slaw.
Serve with the lime wedges.
2,000 calories a day is used for general nutrition advice.
