Tiny Tostadas of Smoky Chicken Tinga with Avocado and Aged Cheese

Ingredients

• ¾ Cup chipotle salsa
• ½ of a 15-ounce can whole tomatoes, with half the can’s juice
• 1 Tablespoon vinegar, preferably cider vinegar
• 1 small white onion, thinly sliced
• 1 Tablespoon vegetable or olive oil
• 2 Cups (loosely packed) coarsely shredded, cooked chicken
• Salt, about ½ teaspoon
• 24 good-size corn tortillas chips, preferably homemade thick ones
• 1 small ripe avocado, peeled, pitted, and cut into ⅛-inch pieces
• 3 to 4 Tablespoons finely grated Mexican queso añejo, Parmigiano, or Romano
• Chopped cilantro, for garnish

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