Tostadas de Tinga de Pollo
By Rick A. Martínez · cooking.nytimes.com
25 min4 servings
Crispy tostadas topped with creamy refried beans, spiced shredded chicken in salsa, and fresh garnishes.
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| prepHave all ingredients prepped and measured before starting. | |||||
| 115 g smoked bacon, sliced crosswise into thin strips | Cook bacon until crispy, 6 min | Cook onion in bacon fat until tender, 6 min | Add beans, chipotle & adobo, boil 5 min | Mash beans until creamy, season with salt | Spread beans on tostadas, top & serve |
| 1 medium white onion, chopped, plus more for serving | |||||
| 2 (425 g) cans black beans, undrained | |||||
| 1 chipotle chile in adobo, chopped | |||||
| 2 tablespoons adobo sauce | |||||
| 280 g cooked shredded chicken | Heat chicken & salsa, 5 min until warmed | ||||
| 360 ml salsa (guajillo or aguacate ahumado) | |||||
| 8 tostadas | |||||
| 115 g queso fresco, crumbled | |||||
| Cilantro leaves and tender stems, for serving | |||||
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