Next-level Smoky Chipotle Tostadas de Tinga

To prepare the Smoky Chipotle Tostadas de Tinga:

1. In a skillet on the stovetop, add 2 TBSP vegetable oil, 1 diced onion, 2 cloves of garlic (estimated), Roma tomatoes, cumin, oregano, ground cinnamon, and salt. Cover and let simmer until the tomatoes are tender.
2. Add the simmered mixture to a blender or food processor along with chipotles in adobo sauce and 1 TBSP adobo sauce. Blend until smooth.
3. Pour the sauce back into the skillet and add the shredded chicken (from the 3 ounces chicken breast) and some chicken stock if needed.
4. Cook for about 10-15 minutes.
5. Fry fresh tostadas in this step until crispy.

To prepare the Refried Beans (optional):

1. Rinse the 1 pound pinto beans in a strainer.
2. Add the rinsed beans, 0.5 onion, salt to taste, and 3 smashed garlic cloves to a large pot and add in 6 cups of water.
3. Bring to a boil, then reduce heat to a simmer, cover, and cook for an hour and a half, stirring occasionally.
4. When beans are softened, heat 2 TBSP lard in a separate skillet over medium heat. Slowly add the cooked beans into the skillet, along with some of the water they were cooking in. Mash them as they cook and add water as needed to get the right consistency.

To assemble the Tostadas:

6. On a fried tostada, spread a layer of refried beans, then a layer of LALA Crema Mexicana, followed by the chicken tinga, shredded lettuce, tomato, and avocado.
7. (OPTIONAL: You can skip spreading the layer of crema and drizzle it on top if that is preferred.)