Spicy Chipotle Chicken Tostadas Recipe

Ingredients

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)

For the tostadas :

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)

Special Equipment :

PREP TIME 1h	COOK TIME 2h30m	TOTAL TIME 3h30m
YIELD 8 servings

Fill a large pot with 8 cups water; stir in 1/4 cup salt.
Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes.
Drain, then chop or tear chicken into bite-size chunks.
Discard bones.
Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8–10 minutes.
Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes.
Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more.
Season with salt, if needed.