Tostadas de Tinga

Ingredients

• 12tostadas
• 600 g (1 1/3 lb)chicken breast — poached and shredded
• 5roma tomatoes — charred and blended
• 3chipotles in adobo — chopped, with 1 tbsp adobo
• 1white onion — thinly sliced
• 3 clovesgarlic — minced
• 1 tspMexican oregano
• 2 cupsrefried beans — to spread
• 1/2 headromaine lettuce — shredded
• 1 cupcrema mexicana
• 150 g (5 oz)queso fresco — crumbled
• 1avocado — sliced
• 3 tbspneutral oil
• 1 tspfine salt

Method

1. Begin by preparing the chicken for the tinga. Place 600 g (1 1/3 lb) of chicken breast in a medium saucepan and cover with water. Add a pinch of salt and bring to a gentle simmer over medium heat. Cook until the chicken is opaque and cooked through, about 15-20 minutes. Remove the chicken from the pot and let it cool slightly before shredding it into thin strips using two forks.
2. While the chicken is cooking, prepare the vegetables. Finely chop 5 roma tomatoes and 1 white onion. Mince 3 cloves of garlic. These should be small enough to sit neatly on a tostada. Also, finely chop 3 chipotles in adobo, ensuring they are evenly distributed in the mixture for a consistent flavor.
3. In a large skillet, heat 3 tbsp of neutral oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. Stir in the chopped tomatoes and chipotles, cooking until the tomatoes break down and the mixture thickens slightly, about 5-7 minutes.
4. Add the shredded chicken to the skillet, stirring to combine with the tomato mixture. Sprinkle in 1 tsp of Mexican oregano and 1 tsp of fine salt. Cook for another 5 minutes, allowing the flavors to meld and the chicken to absorb the sauce. The mixture should be moist but not soupy, with the chicken well-coated.
5. While the tinga is simmering, prepare the toppings. Shred 1/2 head of romaine lettuce into thin strips. Crumble 150 g (5 oz) of queso fresco. Slice 1 avocado into thin wedges. These will add freshness and texture to the tostadas.
6. To assemble the tostadas, spread a thin layer of 2 cups of refried beans on each of the 12 tostadas. This will help the tinga adhere and prevent it from sliding off. Alternatively, you can use crema mexicana for a creamier base.
7. Spoon a generous amount of the chicken tinga onto each tostada, ensuring even coverage. Top with shredded lettuce, a drizzle of crema mexicana, crumbled queso fresco, and a slice of avocado. Serve immediately while the tostada shells are crisp, allowing the vibrant flavors and textures to shine.