Ingredients:

  • 2 lbs cooked shredded chicken
  • 1 medium white onion, thinly sliced
  • 3 cloves garlic, minced
  • 30g chipotle peppers in adobo, minced
  • 1 cup tomato puree
  • 1/2 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 8 small corn tortillas
  • 1/2 cup neutral oil
  • 1 cup refried beans
  • 1 large avocado, sliced or mashed
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup red onion, pickled or finely diced
  • 2 tbsp fresh cilantro, chopped
  • 2 lime wedges

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add sliced onions and cook until translucent and soft (about 5 minutes), then stir in minced garlic and cook for 60 seconds until fragrant.
  2. Stir in the minced chipotle peppers, tomato puree, and chicken broth. Season with oregano and salt. Simmer for 5-7 minutes until the sauce thickens and turns a deep mahogany red.
  3. Fold in the shredded chicken, ensuring every strand is coated. Lower the heat and simmer for 10 minutes until the sauce is absorbed and chicken is glossy.
  4. Heat neutral oil in a deep fry pan. Fry corn tortillas until golden and crisp, or roast in a high-heat oven until moisture is evaporated and shells are rigid.
  5. Assemble by spreading warmed refried beans on each tostada, topping with a generous portion of chicken tinga, avocado, crumbled cotija cheese, red onion, and cilantro. Serve with lime wedges.