Tostadas de Tinga de Pollo (Shredded Chicken and Salsa Tostadas)

Preparation

1. Step 1

   Place the bacon in a large (room-temperature) skillet, preferably cast-iron, and heat over medium-high. (Starting in an unheated skillet allows the bacon fat to melt as the pan heats and will keep the bacon from sticking.) Cook, stirring occasionally, until the bacon is browned and crispy, about 6 minutes. Transfer to a small heatproof bowl.

2. Step 2

   Add the onion to the bacon fat in the skillet and cook over medium-high heat, tossing occasionally, until tender and brown, about 6 minutes.

3. Step 3

   Add the black beans and their liquid, the bacon, chipotle and adobo sauce and bring to a boil. Cook, stirring occasionally, until the liquid has reduced slightly, about 5 minutes.

4. Step 4

   Using a potato masher, smash the beans until almost no whole beans remain and the mixture is thick, smooth, and creamy — the consistency of sour cream. Remove from the heat, taste, and season with salt if desired. The refried beans will thicken as they sit.

5. Step 5

   In a medium saucepan over medium high, heat the chicken and salsa, stirring occasionally, until the chicken is completely coated and warmed through. Taste and season with salt if desired.

6. Step 6

   Spread about ⅓ cup of the refried beans over each tostada. Top with about ½ cup of the chicken tinga, the queso fresco, cilantro and chopped onion.