Cinco De Mayo Tostadas

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The Pink Onions:

1 red onion, very thinly sliced

3/4 cup white wine or Champagne vinegar

2 tablespoons rice vinegar

2 teaspoons kosher salt

1 tablespoon sugar

The marinade and chicken:

2 dried guajillo chiles

2 to 3 chipotle chiles en adobo

2 tablespoons adobo sauce from the can

3 cloves garlic

1 teaspoon dried oregano

1 teaspoon cumin seed

2 tablespoons apple cider vinegar

1/2 to 1 teaspoon kosher salt

3 pounds boneless skinless chicken, a mixture of breasts and thighs

The topping:

1 small head romaine lettuce, thinly sliced (about 3 cups)

1/4 Napa cabbage, thinly sliced (about 2 cups)

1/2 cup snipped cilantro

1 cup quartered cherry tomatoes

1 avocado, diced

2 tablespoons Pink Onion marinade

2 teaspoons olive oil

1/2 cup Pink Onions

The tortillas:

14 to 16 corn tortillas (Mission or Tortilla Factory brands) or ready-made tostada shells

-- About 1 tablespoon canola oil


-- About 1/2 cup grated Cotija cheese (use microplane grater)

-- Hot sauce or salsa, if desired

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