Spicy Chicken Tinga

Steps

1. Rinse the tomatoes and tomatillos, then roast them in a 400°F oven for 20-25 minutes.
2. Brine the chicken by dissolving 1/4 cup salt in a quart of water, submerging the chicken breasts, and refrigerating covered for 30-60 minutes.
3. Pat the chicken dry, place on a baking sheet, and bake at 400°F for about 20 minutes until cooked through (160°F internal). Let cool, then shred with two forks.
4. For the beans: cook 1/2 onion and 2 garlic cloves in oil over medium heat until browned, about 5-8 minutes.
5. Add black beans, 2 chipotles in adobo, 1 tablespoon adobo sauce, cumin, salt, pepper, and water/stock. Simmer a few minutes, then blend until smooth. Adjust seasoning.
6. For the tinga sauce: cook 1/2 onion and 4 garlic cloves in oil over medium heat until browned, about 5-8 minutes.
7. Blend the cooked onion and garlic with the roasted tomatoes, tomatillos, and 5 chipotles in adobo until smooth.
8. Heat oil in a pan and add the blended sauce along with adobo sauce, oregano, cumin, salt, and pepper. Simmer a few minutes and adjust seasoning.
9. Add the shredded chicken to the tinga sauce and simmer until heated through. Adjust seasoning to taste.
10. Assemble tostadas: layer bean puree and cheese on corn tortillas, then cook in a dry skillet or comal over medium heat until crispy.
11. Top the crispy tortillas with chicken tinga and serve immediately with lime, hot sauce, or pickled onions as desired.
12. Store leftover tinga in an airtight container in the fridge for a few days.