Name: Spicy Chipotle Chicken Tostadas
Cook time: 1 hour
Total time: 2 1/2 hours
Yield: 8 servings
Ingredients: 1/4 cup kosher salt, plus more to taste; 2 pounds skinless, bone-in chicken thighs; 1 (28-ounce) can whole tomatoes, drained; 3 canned chipotle chiles in adobo, plus 2 tablespoons adobo sauce; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; Pinch of ground cloves; 1 medium white onion, diced; 4 garlic cloves, crushed; 4 ounces fresh Mexican chorizo (about 1/2 cup), casings removed, crumbled, fried until almost crisp (optional); 16 small corn tortillas or store-bought crispy tostada shells; Vegetable oil (for frying; if needed); Kosher salt (if needed); 1 1/2 cups Creamy Black Bean Spread; Shredded iceberg lettuce, thinly sliced white onion, crema (Mexican salted cream) or sour cream, queso fresco, cilantro leaves with tender stems (for serving); A candy or deep-fry thermometer

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Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).