Ingredients:
1/2 medium white onion, chopped
4 guajillo chiles (33 grams), stemmed and seeded
1 to 3 chiles chipotles en adobo
1 (15-ounce) can diced fire-roasted tomatoes
4 cloves of garlic, peeled
1 teaspoondried oregano, preferably Mexican
1/2 teaspooncoriander seeds
1/2 teaspooncumin seeds
1/2 teaspoonblack peppercorn
4 1/2 teaspoons(18 grams) kosher salt
4 cupscooked, shredded chicken
Tostadas, refried beans, crumbled queso fresco, chopped cilantro, chopped white onion, and lime wedges for serving
Directions:
Bring onion, guajillo, chipotles, tomatoes, garlic, oregano, coriander, cumin, peppercorn, salt, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce to a simmer, cover, and cook until the chiles and onions are very tender, about 20 minutes. Remove from heat and let cool slightly. Transfer to a blender and purée until smooth. Set the guajillo salsa aside in a medium bowl.
Add the shredded chicken to the bowl with the guajillo salsa and toss to coat. Season with salt if necessary.
Spread refried beans over a tostada, top with the chicken tinga, and serve with your desired toppings.