Chicken Tinga Tostadas

I have a clearly defined criteria for if I will make a recipe again: did it ROCK?  Did it MELT MY FACE OFF LIKE A SICK-ASS JERRY GARCIA SOLO?  And this tasty treat, utilizing mostly pantry staples, absolutely ROCKED, and HELL YES it was as FACE-MELTINGLY GOOD AS A JERRY LICK.  It was so painfully easy, yet so painfully delicioso that I can't help but add this to the weeknight roster.  Pairs perfectly with re-runs of Southern Charm and the best Crispi Boi Pilsner of all time, Reality Czeck from the masters of malt at Moonlight Brewing in Santa Rosa, CA.  YEAH BUDDY!

Ingredients:

1 medium white onion

6 garlic cloves, chopped

1 7 oz can chipotle chiles in adobo

1 15 oz can fire-roasted tomatoes

2 tablespoon chili powder

4 skin-on bone-in chicken thighs

Kosher salt

4 oz smoked bacon (about three thick-cut slices)

2 15 oz cans black beans

8 tostadas

1 cup cilantro for garnish

Any other accoutrements you may desire, but diced jalapeño and green Cholula do a body good

Directions:

1. First, prep the spicy tomato sauce: Peel and finely chop 1 medium white onion; set aside 1/2 cup for serving. Transfer half of remaining chopped onion to a large saucepan (you'll use the rest of the onion for the beans). Peel and finely chop 6 garlic cloves. Transfer to saucepan. Finely chop 1 chipotle chile and transfer to saucepan (you can store any remaining chiles individually in the freezer to use for later). 

2. Add 1 15 oz can fire-roasted tomatoes, 2 tablespoon chili powder, and 2 tablespoon adobo sauce (use 1 tablespoon if you're sensitive to heat) to saucepan, stir to combine, and bring to a boil over medium-high heat. 

Nestle skin-on, bone-in chicken thighs into mixture, reduce heat to medium-low and bring liquid to a simmer. Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, roughly 35 minutes. 

3. Meanwhile, make the beans; slice 4 oz smoked bacon into thin strips about 1/4" wide and transfer to a large skillet. Add remaining chopped onion and cook over medium heat, stirring occasionally, until fat has rendered, bacon is crispy, and onion is browned and tender, 8-10 minutes. 

4. Increase to medium-high heat and add 2 15 oz cans black beans and their liquid (don't drain them as you normally would!!!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes.  I stopped taking pictures at this point, so here's a picture of Jerry, shreddin' away, all 9 fingers of him.  Jerry would have LOVED these beans.

5. Using a potato masher (or a wooden spoon if you don't have one), smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit. 

6. When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. let cool slightly in pan. 

7. Remove skin from chicken thighs and separate meat from bones; discard skin and bones. Shred meat into small pieces and transfer to a medium bowl. Pour warm salsa over chicken, season with 1 1/2 teaspoon salt and toss to coat.

8. Assemble your tostadas. Use your hands to rip cilantro into small pieces as a garnish.  Cut up an avocado.  Dice a jalapeño, do whatever, the world is your oyster!

9. Spread about 1/3 cup refried beans over 1 tostada. Top with about 1/2 cup chicken tinga.

10. Repeat with as many tostadas as you think you'll eat (the separate components will keep well in the fridge). Top with cilantro, reserved onions, and whatever else you please, because really, this is your tostada now.  Enjoy it, just like Jerry would.