INGREDIENTS

(serves six with four tostados each)

70g-100g chipotle-cascabel chilli salsa
150g strained tinned tomatoes, plus 80g of their juice
1tbs cider vinegar
1 small white onion, thinly sliced
1tbs vegetable or olive oil
450g (loosely packed) chicken, cooked and coarsely shredded
½tsp salt
24 good-sized corn tortilla chips, preferably home-made thick ones
1 small ripe avocado, peeled, pitted and cut into 3mm pieces
3-4tbs finely grated Mexican queso añejo, Parmesan or Romano cheese

For garnish
Chopped coriander

METHOD

Purée the salsa, tomatoes with their juice and the vinegar in a blender or food processor. In a large skillet, cook the onion in the oil over medium heat for about five minutes until crisp-tender and just beginning to brown.

Press the salsa mixture through a chinois into the skillet. Simmer for about five minutes, stirring regularly until quite thick. Stir in the chicken, cool, then taste and season with salt.

Arrange the chips on one or more serving platters. Top each with a heaped tablespoon of the chicken tinga, a few pieces of avocado, a sprinkling of cheese and coriander.

Rick Bayless