• prep: 1 hr
• cook: 0 hr
• total: 1 hr

servings:

Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).

• 1/4 cup kosher salt, plus more to taste
• 2 pounds skinless, bone-in chicken thighs
• 1 (28-ounce) can whole tomatoes, drained
• 3 canned chipotle chiles in adobo, plus 2 tablespoons adobo sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 medium white onion, diced
• 4 garlic cloves, crushed
• 4 ounces fresh Mexican chorizo (about 1/2 cup), casings removed, crumbled, fried until almost crisp (optional)
• 16 small corn tortillas or store-bought crispy tostada shells
• Vegetable oil (for frying; if needed)
• Kosher salt (if needed)
• 1 1/2 cups Creamy Black Bean Spread
• Shredded iceberg lettuce, thinly sliced white onion, crema (Mexican salted cream) or sour cream, queso fresco, cilantro leaves with tender stems (for serving)
• A candy or deep-fry thermometer

Click Here For Step-By-Step Instructions