Easy Tostadas With Chicken Tinga and Black Beans

Ingredients

• 1 mediumwhite onion
• 4 clovesgarlic
• 1 7-oz. canchipotle chiles in adobo
• 1 15-oz. canfire-roasted tomatoes
• 2 Tbsp.chili powder
• 2 skin-on, bone-in chicken breasts (about 1½ lb. total)
• to taste kosher salt
• 4 oz.smoked bacon
• 2 15-oz. cansblack beans
• 8 tostadas
• 4 oz.queso fresco
• 3/4 cupcilantro

Directions

1. 1

   Peel and finely chop 1 medium white onion; set aside ½ cup for serving. Transfer half of the remaining chopped onion to a large saucepan. Peel and finely chop 4 garlic cloves and transfer to the saucepan. Finely chop 1 canned chipotle chile in adobo sauce and add to the pan along with 2 Tbsp. adobo sauce (use 1 Tbsp. if you're sensitive to heat).

2. 2

   Add 1 15-oz. can fire-roasted tomatoes and 2 Tbsp. chili powder and stir to combine. Bring to a boil over medium-high heat. Nestle the 2 skin-on, bone-in chicken breasts into the mixture, reduce heat to medium-low, and bring liquid to a simmer. Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, 25–35 minutes.

3. 3

   Meanwhile, make the beans: Slice 4 oz. smoked bacon into thin strips about ¼" wide and transfer to a large skillet. Add the remaining chopped onion and cook over medium heat, stirring occasionally, until fat has rendered, bacon is crispy, and onion is browned and tender, 8–10 minutes.

4. 4

   Increase heat to medium-high and add 2 15-oz. cans black beans and their liquid (do not drain). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes.

5. 5

   Using a potato masher (or a wooden spoon), smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit.

6. 6

   When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. Let cool slightly in pan.

7. 7

   Remove skin from chicken breasts and separate meat from bones; discard skin and bones. Shred meat into small pieces and transfer to a medium bowl. Pour warm salsa over chicken, season with 1½ tsp. salt, and toss to coat.

8. 8

   Crumble 4 oz. queso fresco into small pieces (about the size of dried lentils).

9. 9

   Spread about ⅓ cup refried beans over 1 tostada. Top with about ½ cup chicken tinga.

10. 10

    Repeat with remaining tostadas. Top with queso fresco, cilantro, and reserved chopped onion.