Tostadas de Tinga de Pollo (Crisp Tostadas with Smoky Shredded Chicken)

• 1 medium White onion
• 2 cloves Garlic
• 500 g Tomato, ripe
• 2 pieces Chipotle pepper
• 350 g Chicken thighs, boneless, skinless
• 250 g Refried beans
• 6 pieces Tostada shells
• ½ heads Iceberg lettuce
• 80 ml Mexican crema
• 60 g Queso fresco
• 10 g Fresh coriander
• 1 piece Lime

1. Thinly slice the onion. Finely chop the garlic, shred the lettuce, roughly chop the coriander, and cut the lime into wedges.
2. Roughly chop the tomatoes and put them in a saucepan with the chipotle pepper and 150 ml water. Bring to a simmer and cook for 10 minutes until the tomatoes collapse and the liquid turns brick-red.
3. Carefully blend the tomato mixture until smooth, then return it to the pan. Keep it on a gentle simmer while you cook the chicken.
4. Heat a large frying pan over medium heat and cook the chicken thighs for 4 to 5 minutes per side until cooked through and lightly browned. Transfer to a board and shred into bite-size strands.
5. In the same pan, cook the onion with a splash of water for 4 to 5 minutes until softened and lightly golden, then add the garlic for 30 seconds until fragrant. Pour in the blended tomato-chipotle sauce, add the shredded chicken, and simmer for 8 to 10 minutes until saucy and well seasoned to your taste.
6. Warm the refried beans in the saucepan over low heat, stirring, until loosened and hot. If needed, add a splash of water so they spread easily.
7. Spread a layer of refried beans over each tostada shell, then spoon on the chicken tinga. Top with lettuce, a drizzle of mexican crema, crumbled queso fresco, and coriander, then serve with lime wedges.

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