Ingredients:

  • 3 cups shredded rotisserie chicken breast
  • 2 tbsp vegetable oil
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 7 oz tomato puree
  • 3 tbsp chipotle peppers in adobo, minced
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 corn tortillas
  • 1/2 cup neutral oil
  • 1 cup refried beans
  • 1 cup shredded iceberg lettuce
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup Mexican crema
  • 1 large avocado, sliced
  • Fresh cilantro leaves

Instructions:

  1. Prepare the tostada shells: Either fry tortillas in oil for 1-2 minutes per side until golden and rigid, or spray with oil and bake at 350°F (175°C) for 6 minutes per side until crisp.
  2. Heat vegetable oil in a skillet over medium heat. Add sliced onions and cook until translucent and slightly golden, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
  3. Combine tomato puree, minced chipotle peppers, apple cider vinegar, and lime juice in a blender; pulse until smooth.
  4. Pour the blended sauce over the sautéed onions and simmer for 5-7 minutes on medium heat until slightly thickened.
  5. Stir in the shredded rotisserie chicken, salt, and black pepper. Heat through for 3-5 minutes until the chicken is well-coated and succulent.
  6. Assemble the tostadas by spreading a layer of warmed refried beans on each shell, topping with a generous portion of Chicken Tinga, and finishing with lettuce, Cotija cheese, Mexican crema, avocado slices, and fresh cilantro.