Sandra, a Guatemalan woman in the U.S. without legal status who was seeking asylum in Canada, shared her recipe for tostadas de tinga, which she made at Mark and Joelle Herskinds' house in Buffalo while they were giving her sanctuary there.
Tostadas de tinga
For the chicken:
3 or 4 boneless, skinless chicken breasts
6 dried guajillo chiles, stems removed and seeds and membranes removed
6 medium tomatoes, diced
1 can of chipotle chilies (to taste)
1 and ½ white onion, sliced
2 garlic cloves
1 package of tostadas (fried, flat corn tortillas)
1 can of refried beans
Iceberg lettuce, shredded
1 or 2 avocados, pitted and sliced thinly
Queso fresco, grated (fresh Mexican cheese)
Bring a pot of water to a simmer and add chicken breasts and prepared guajillo chiles. Season water well with salt. Poach the chicken until cooked through, 15 to 20 minutes. Remove chilies, which should be soft, and chicken.
In a blender, combine guajillo chilies, tomatoes, chipotle chiiles (use just one for mildly spicy, use more if you like it hotter), half a white onion and garlic cloves.
In a bowl, shred chicken with two forks.
Heat cooking oil in a large frying pan and add the remainder of the sliced onion. Saute until translucent. Add chicken and stir. Add the chili sauce and let mixture simmer for five to seven minutes.
In the meantime, heat refried beans in pot. Add water if it becomes too thick.
To make tostadas, lay two tostadas on a plate per person. Spread a couple of tablespoons of refried beans on the tostadas. Mound chicken mixture on top. Layer with lettuce, avocado and cheese.
Put sour cream in a plastic baggie and snip a tiny hole in a bottom corner, then squeeze some sour cream on top of tostada. Top with a drizzle of salsa.