Step 1

Heat oil in a large dutch oven over medium heat.

Step 2

Sprinkle the chicken with a small amount of salt. Sear the chicken in the dutch oven turning to sear both sides.

Step 3

Pour water into the pot, ensuring that the chicken is completely covered. Add more water as needed to fully cover.

Step 4

Add the onion, garlic, and bayleaves.

Step 5

Bring to a simmer and let cook for 20 minutes or until chicken is cooked through and easily shredded.

Step 6

Remove the chicken from the pot and set aside.

Step 7

Add the tomato to the pot of water and let simmer for several minutes until the peel starts to come off.

Step 8

Remove the tomato, onion and garlic from the pot and add to a blender.

Step 9

Pour in 1/2 cup of the broth into the blender.

Step 10

Add the chipotle pepper, adobo sauce, and the seasonings.

Step 11

Blend until smooth.

Step 12

Pour the sauce into a clean skillet or braising pan, heat over medium heat.

Step 13

Shred the chicken and add to the chipotle sauce in the skillet. Stir to coat the chicken.

Step 14

Cook for 10 minutes.

Step 15

Prepare a large baking sheet with a wire cooling rack, set aside.

Step 16

Heat the oil in a large skillet, once the oil is heated add the corn tortillas one at a time and fry until crisped, approximately 30 seconds. Using tongs, flip the tortilla and fry the other side. Tortillas should be lightly golden on both sides.

Step 17

Remove the fried tortilla and set on the wire cooling rack, sprinkle with sea salt.

Step 18

Continue until all tortillas are fried. Add more oil as needed to fry all the tortillas.

Step 19

Assemble the tostadas by spreading a layer of refried beans, topped with chicken Tinga. Add the remaining toppings as desired, shredded lettuce, radishes, crumbled queso fresco, cilantro and a drizzle of crema.