Grilled Chicken Tinga Tostada

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Add the chicken tinga and let it grilled, undisturbed, so it takes on real color before you stir.
4. Stir in the ground cumin along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.