Tostada's met kip tinga

Ingrediënten

• 6 whole Roma tomatoes (approximately 900 grams), boiled in salted water for 20 minutes (or in chicken broth if making broth from scratch)
• 1/4 medium white onion (approximately 25 grams)
• 60 ml canned chipotles in adobo (use the chiles and the adobo sauce they come with. Add only half of the chiles if you don’t want much heat)
• 240 ml chicken broth, purchased or homemade
• 3 garlic cloves (approximately 9 grams), peeled and halved
• Large pinch of flaky sea salt
• 30 ml extra-virgin olive oil
• 2 garlic cloves (approximately 6 grams), minced
• 1.4 liters shredded chicken (from 1 rotisserie chicken or a chicken cooked in homemade broth)
• Freshly ground black pepper
• 12 to 14 tostadas
• 475 ml refried beans, warmed
• 240 g shredded iceberg lettuce
• 1 medium avocado (approximately 200 grams), pitted, peeled, and sliced
• 240 grams crumbled cotija cheese
• Hot Sauce (optional)
• Crema Mexicana (optional)
• Lime wedges