Chicken Tostada Tinga

Grab a margarita and get ready to chow down.

Ingredients
1 C. favorite salsa
6 canned peeled whole tomatoes w/ 1/2 C. of juices reserved
1 T. cider vinegar
1 T. extra virgin olive oil
1 small white onion, thinly sliced
1 clove garlic, minced
2 C. loosely packed, coarsely shredded cooked chicken
Salt and pepper, to taste
24 corn tortilla chips
1 small ripe avocado, peeled, pitted and cut into 1/8" pieces
4 T. finely grated Mexican queso or Parmigiano-Romano cheese
Fresh cilantro, chopped for garnish

Instructions

1. In a blender or food processor, combine salsa, tomatoes, reserved juices, and vinegar.  Puree until smooth.
2. In a large frying pan over medium heat, warm oil. Add onion and garlic, saute for about 5 minutes.  Add the salsa mixture and simmer, stirring, until thick.  Stir in the chicken.  Season with salt and pepper.  Transfer to a platter and let cool.
3. Arrange tortilla chips on one or more serving platters.  Top each chip with mixture, avocado, cheese and cilantro.

Credit:  Adapted from a recipe from William-Sonoma, cooking with Topolo, Recipes by Rick Bayless.