Name: Chicken tinga tostadas
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb Boneless chicken thighs; 1 can Chipotle peppers in adobo; 4 Roma tomatoes; 2 White onion; 3 cloves Garlic; 12 Tostada shells; 16 oz Refried beans; 1 Iceberg lettuce; 6 oz Queso fresco; 6 oz Mexican crema; 2 Avocados; 2 tbsp Vegetable oil; 2 tsp Salt

Chicken tinga tostadas

Shredded chicken in smoky chipotle tomato sauce, piled on crunchy tostadas with beans and crema.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

2 lb Boneless chicken thighs
1 can Chipotle peppers in adobo(7 oz can, Hispanic aisle)
4 Roma tomatoes
2 White onion
3 cloves Garlic
12 Tostada shells
16 oz Refried beans
1 Iceberg lettuce
6 oz Queso fresco
6 oz Mexican crema(or sour cream)
2 Avocados
2 tbsp Vegetable oil· most people have this
2 tsp Salt· most people have this

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How to cook it · about 50 minutes

Put the chicken in a pot with half an onion and enough salted water to cover. Simmer over medium-low for 20 minutes until cooked through. Save 1 cup of the cooking water, then shred the chicken with two forks.
Blend the tomatoes, garlic, 2 or 3 chipotle peppers plus 1 tbsp of their adobo sauce, and the saved cooking water until smooth. Use fewer chipotles if you do not like heat.
Slice the rest of the onion into thin half-moons. Cook it in the oil in a large skillet over medium heat for 6 minutes until soft and just golden.
Pour in the sauce and simmer 5 minutes. Stir in the shredded chicken and cook 5 minutes more until the sauce clings to it. Taste for salt.
Warm the refried beans in a small pot. Shred the lettuce, slice the avocados and crumble the queso fresco.
Spread each tostada with beans, pile on the chicken, then top with lettuce, avocado, crema and queso fresco. Eat right away so the shells stay crisp.

Amounts are on the list above — they change with the number of people; the steps do not.