Spicy Chipotle Chicken Tostadas
"Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo)...."
INGREDIENTS
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1/4 cup kosher salt, plus more to taste
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2 pounds skinless, bone-in chicken thighs
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1 (28-ounce) can whole tomatoes, drained
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3 canned chipotle chiles in adobo, plus 2 tablespoons adobo sauce
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon ground cinnamon
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Pinch of ground cloves
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1 medium white onion, diced
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4 garlic cloves, crushed
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4 ounces fresh Mexican chorizo (about 1/2 cup), casings removed, crumbled, fried until almost crisp (optional)
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16 small corn tortillas or store-bought crispy tostada shells
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Vegetable oil (for frying; if needed)
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Kosher salt (if needed)
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1 1/2 cups Creamy Black Bean Spread
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Shredded iceberg lettuce, thinly sliced white onion, crema (Mexican salted cream) or sour cream, queso fresco, cilantro leaves with tender stems (for serving)
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A candy or deep-fry thermometer
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