Tostadas are built with different ingredients so make sure you have them all ready right before you are ready to eat. The shells are the easiest part if you bought them at the store. If you fried or toasted the tortillas make sure they are hard and dry. Warm up the refried beans and have them ready on a plate next to the rest of the ingredients. The lettuce should be disinfected and shredded and the cheese crumbles, both ingredients on their respective plates. You can mix the sourcream with a little bit of milk so it is not too hard to handle when serving it on the tostadas.
•2 cups refried beans
•½ shredded lettuce or white cabbage
•½ cup crumbled queso fresco
•1 shredded chicken breast
•½ white onion
•1 garlic clove
•1 chipotle adobado pepper
•1-2 Roma tomatoes
Heat oil on a shallow pan over the stove.
Chop part of the onion and saute on pan.
Add the shredded chicken and let it fry slightly.
Blend tomatoes, the rest of the onion, garlic clove and chipotle pepper with just a little bit of water to make all the ingredients blend. Keep in mind that the tinga doesn't have to be too watery since it is going on top of the tostada. You should get a orangish paste in the blender jar.
Add that mixture to the pan along with salt and let it cook for about 10 minutes.
Once the tinga is ready you only need to "build" your tostadas and enjoy them.
Recipe by Ben's blog at http://whatscookingmexico.com/2007/05/31/chicken-on-a-hard-shell/