||Boil the chicken until fully cooked, allow it to cool and shred. Set aside.
||Add two tablespoons of oil to a frying pan and cook the onion and garlic until fragrant. Add the tomato and chipotle and cook for five more minutes.
||Incorporate the chicken and cook covered for 8-10 minutes. Stir often.
||Taste and season with salt and pepper.
||Spread a layer of refried beans into each tostada and top with 2-3 tablespoons of chicken stew.
||Serve and garnish with shredded lettuce, fresh cheese, drizzled sour cream and salsa taquera.