Ingredients:

  • 600g shredded cooked chicken breast
  • 30ml vegetable oil
  • 150g white onion, thinly sliced
  • 15g garlic, minced
  • 3 chipotle peppers in adobo sauce
  • 240ml tomato puree
  • 120ml chicken broth
  • 5g dried oregano
  • 15ml lime juice
  • 3g salt
  • 12 corn tortillas
  • 45ml neutral oil
  • 250g refried beans
  • 60g shredded iceberg lettuce
  • 60g Cotija cheese, crumbled
  • 150g avocado, sliced or cubed
  • 120ml Mexican crema

Instructions:

  1. Combine chipotle peppers, adobo sauce, tomato puree, and chicken broth in a blender. Blitz until completely smooth.
  2. Heat 30ml vegetable oil in a skillet over medium heat. Add sliced onions and cook until translucent and slightly golden. Stir in minced garlic for 60 seconds until fragrant.
  3. Pour the blended sauce into the skillet. Stir in oregano and salt. Let it bubble for 5 minutes until the sauce thickens slightly.
  4. Add the shredded chicken to the skillet. Stir constantly for 5-7 minutes, ensuring the chicken absorbs the sauce until moist and glossy.
  5. Stir in the lime juice just before removing the chicken from heat.
  6. Brush corn tortillas with neutral oil and bake in the oven until golden and crisp.
  7. Assemble tostadas by spreading warmed refried beans on the shell, topping with chicken tinga, shredded lettuce, crumbled Cotija cheese, avocado, and a drizzle of Mexican crema.