Tiny Tostadas of Smoky Chicken Tinga with Avocado and Aged Cheese
Ingredients
- ¾ Cup chipotle salsa
- ½ of a 15-ounce can whole tomatoes, with half the can’s juice
- 1 Tablespoon vinegar, preferably cider vinegar
- 1 small white onion, thinly sliced
- 1 Tablespoon vegetable or olive oil
- 2 Cups (loosely packed) coarsely shredded, cooked chicken
- Salt, about ½ teaspoon
- 24 good-size corn tortillas chips, preferably homemade thick ones
- 1 small ripe avocado, peeled, pitted, and cut into ⅛-inch pieces
- 3 to 4 Tablespoons finely grated Mexican queso añejo, Parmigiano, or Romano
- Chopped cilantro, for garnish
Instructions
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