Chicken Tinga Tostada


Buy crispy Corn Tortillas
Kosher salt
Prepared rotisserie chicken, skin and bones discarded, meat shredded
2 tablespoons olive oil
1 cup yellow onion, 1/8 inch diced
2 garlic cloves, minced
1 teaspoon cumin
¼ teaspoon oregano
14 ounces fire roasted crushed tomatoes
¼ can chipotles (chilies and adobo) (You can also use roasted poblano peppers)
1 cup chicken stock

Set aside the shredded rotisserie chicken until ready to use.  Meanwhile prepare the sauce.

Heat the olive oil over medium heat in a heavy-bottomed pot.  Add the onion and garlic and cumin and cook until the aromatics are soft, 4-5 minutes.  Add the remaining ingredients and cook on low for 15-20 minutes.  Carefully transfer the sauce to a blender and puree until smooth.  Return the sauce to the same pan and continue to cook, stirring often, until slightly reduced and thickened, about 5 minutes.   Add the meat, warm through and taste for seasoning.

Sea salt
Cotija cheese, crumbled
Cilantro, chiffonade
Sour cream, if desired
Lime wedges

To serve, top each tostada with a generous scoop of chicken tinga, season with a sprinkle of sea salt, cotija cheese, cilantro and dots of sour cream, if desired.  Serve with a lime wedge on the side.