Chicken Tinga Tostadas

Instructions

1. Cook the chicken
   Place chicken breasts in a large pot and cover with water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer for about 20 minutes until chicken is cooked through. Remove chicken, let cool slightly, then shred using two forks.
2. Prepare the tinga sauce
   Heat 2 tablespoons oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add diced tomatoes, chipotle peppers, adobo sauce, oregano, and cumin. Simmer for 10 minutes until slightly thickened.
3. Blend the sauce
   Transfer the sauce mixture to a blender and carefully blend until smooth. Return the sauce to the skillet. If the sauce is too thick, add a few tablespoons of the chicken cooking liquid to reach desired consistency.
4. Combine chicken and sauce
   Add the shredded chicken to the sauce and stir to coat evenly. Simmer for about 10 minutes to allow the flavors to meld together. Season with salt to taste.
5. Prepare the tostada shells
   In a separate skillet, heat 1/4 inch of vegetable oil over medium-high heat. Fry each corn tortilla until crisp and golden brown, about 30-45 seconds per side. Transfer to paper towels to drain excess oil and sprinkle lightly with salt while still hot.
6. Assemble the tostadas
   Spread about 2 tablespoons of warm refried beans on each tostada shell. Top with a generous portion of the chicken tinga mixture. Garnish with sliced onion, crumbled cheese, diced avocado, and chopped cilantro.
7. Serve
   Arrange the assembled tostadas on a platter and serve immediately with lime wedges on the side for squeezing over the tostadas just before eating.