Chicken Tinga Tostada with sage cream

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery 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 cilantro along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with chili crisp and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.