Tinga Chicken Tostadas

Instructions

1. Cook the chicken
   In a large pot, place chicken breasts, half the sliced onion, 1 clove of garlic, and enough water to cover by 1 inch. Bring to a boil, then 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 tostada shells
   Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry each tortilla for about 30 seconds per side until golden and crisp. Transfer to paper towels to drain excess oil and sprinkle with salt while still hot.
3. Make the tinga sauce
   In a blender, combine tomatoes, 2-3 chipotle peppers with 2 tablespoons of the adobo sauce, and 2 cloves of garlic. Blend until smooth. Adjust the amount of chipotle peppers based on your desired spice level.
4. Cook the tinga
   Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Pour in the blended sauce and add the oregano. Bring to a simmer and cook for 5 minutes, then add the shredded chicken. Cook for another 10 minutes, stirring occasionally, until the sauce thickens and coats the chicken well.
5. Warm the beans
   In a small saucepan, heat the refried beans over low heat, stirring occasionally until warm throughout. Add a splash of water if needed to reach desired consistency.
6. Assemble the tostadas
   Spread a thin layer of refried beans on each tostada shell. Top with a generous portion of the tinga chicken, followed by sliced avocado, crumbled cheese, a drizzle of crema, and sprinkle with chopped cilantro.