Chicken Tinga Tostadas with Beans

Ingredients

Quantities are for one portion.

• 150 gchicken breast
• 1onion, sliced
• 20 gcotija (or feta) cheese, crumbled
• 2corn tostada shells (hard, flat tortillas)
• 1 tbspvegetable oil
• 50 gcanned diced tomatoes
• 50 gcanned refried beans
• 1chipotle pepper in adobo sauce, chopped
• 10 glettuce, shredded

Method

1. Poach the chicken breast in boiling water until cooked. Remove and shred the meat with forks.
2. Heat the vegetable oil in a pan. Sauté the sliced onion until soft and translucent.
3. Add the chopped chipotle pepper in adobo to the pan with the diced tomatoes. Simmer until it forms a thick sauce.
4. Fold the shredded chicken into the spicy tomato sauce and continue to simmer until the liquid reduces and coats the meat.
5. In a small pot, heat the refried beans with a splash of water to loosen them.
6. Lay the crisp tostada shells flat on a plate. Spread a layer of warm refried beans over each shell.
7. Pile the smoky chicken tinga on top of the beans, finishing with shredded lettuce and crumbled cotija cheese.