Tostadas with Chicken Tinga

Place the chicken breast in a pot, cover with water, and simmer after boiling for 25–30 minutes, until fully cooked through. Remove the chicken, reserve 150 ml of the cooking liquid, let the meat cool slightly, then shred it into strips.

Slice the onion into thin half-moons, mince the garlic, and cut the tomatoes in half. Sear the tomatoes cut-side down in a dry, hot skillet for 4–5 minutes, until nicely charred.

Transfer the tomatoes to a blender, add the garlic, chipotle in adobo, oregano, and 150 ml of the reserved chicken broth. Blend until smooth.

Heat the oil in a large skillet and sauté the onion over medium heat for 6–8 minutes, until soft and lightly golden. Pour in the tomato sauce, then season with salt and pepper to taste.

Add the shredded chicken, stir to combine, and simmer uncovered over low heat for 15–20 minutes, until the sauce thickens and coats the meat well.

Meanwhile, warm the refried beans. Spread beans over each corn tostada, top with the hot chicken tinga, then finish with shredded lettuce, crema, and crumbled fresh cheese.

Serve the tostadas right away, while the base is still crisp.