Photograph copyright 2017 by Eva Kolenko
Tostadadas Tinga Poblana
Tostadadas Tinga Poblana
Reprinted with permission from Nopalito, copyright 2017 by Gonzalo Guzman with Stacy Adimando. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photograph copyright 2017by Eva Kolenko
Makes 8 tostadas
The Tostadas:
1 large or 2 small dried chipotle chiles
2 raw bone-in, skin-on chicken breasts (about 1 lb.) or 3 c. cooked shredded rotisserie chicken*
Salt
1 medium white onion, ½ whole, ½ thinly sliced
3 cloves garlic, whole, plus 2 cloves garlic, chopped
1 bay leaf
2 T. rice bran oil or canola oil
1 (15-oz.) can diced tomatoes and their juices
3 T. chopped fresh epazote or cilantro
For serving:
1 c. (8 oz.) refried pinto beans
8 tostadas
Crema or sour cream
Crumbled queso fresco
In a small pot, cover the chile with enough water just to cover; bring to a boil, then turn off the heat and let sit until the chile is softened, about 20 minutes.
Meanwhile, put the chicken breasts in a medium pot and add enough water just to cover; season generously with salt and add the whole ½ of the onion, the whole garlic cloves, and the bay leaf. Bring the water to a boil, then reduce to a steady simmer and cook until the meat is just cooked through, about 30 minutes. Remove the chicken, reserving the liquid for another use if desired, and let cool slightly, then shred the meat from the bones (discard the skin). You should have about 3 cups.
Remove the chile from its soaking water and finely chop. In a small pot, heat the oil over medium heat. Add the sliced onion, season with salt, and cook, stirring occasionally, until well softened, about 10 minutes. Stir in the chopped garlic and cook for 1 minute more. Add ½ of the chopped chile to the pot with the onion and garlic (you can add more later to taste). Add the tomatoes and increase the heat to bring the tomatoes to a boil.
Lower to a simmer and let cook until the liquid has reduced slightly, about 20 minutes. Stir in the epazote and the shredded chicken, and heat until the chicken is warmed through. Taste and adjust the salt or the amount of chile. (This mixture can be stored up to overnight, then reheated in a pot just before proceeding.)
When ready to serve the tostadas, quickly warm up the refried beans in a small pot, thinning them as needed with water to achieve a spreadable consistency. Carefully spread some of the beans onto each warm tostada shell. Top with some of the chicken mixture. Garnish with crema and queso fresco and serve immediately.
*If you like dark chicken meat, feel free to substitute a couple of thighs for one or both of the breasts.