Tostadas de Tinga

Step 1

Shred the rotisserie chicken by pulling apart the meat with two forks until it breaks into bite-size pieces about the size of grape halves; discard any bones or skin.

Step 2

Place the onion flat-side down on a cutting board and cut it in half lengthwise from root to tip; lay the flat side down and dice crosswise into 1/4-inch cubes.

Step 3

Finely mince the single chipotle pepper until the pieces are smaller than a grain of rice — about the size of pinhead dots — using a chef's knife.

Step 4

Set a large skillet over medium-high heat and pour in 1 tablespoon olive oil; wait about 60 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 5

Add the diced onion to the hot oil and stir once every 15 seconds for 2 minutes until the pieces turn translucent and the edges look slightly golden.

Step 6

Pour in the 0.5 cup canned diced tomatoes and add the minced chipotle pepper; stir with a wooden spoon until the mixture is evenly combined, about 30 seconds.

Step 7

Add the shredded chicken to the pan and stir constantly with a wooden spoon for 3 minutes until the chicken is heated through and coated in sauce.

Step 8

Taste the mixture on a clean spoon and sprinkle salt and pepper until it tastes balanced — not too salty, but flavorful.

Step 9

Lay each of the 4 tostadas flat on a serving plate, placing them in pairs on two separate plates.

Step 10

Divide the hot chicken mixture evenly between the 4 tostadas, spooning about 2 tablespoons onto the center of each one in a small mound.