I have a question about the recipe "Chicken Tinga" from Pati Jinich. photo shows cheese on the tinga tostada but no mention of cheese in recipe. Is a cheese supposed to be used? If so, what kind?
I'm not the author of recipe but from the photo of the stunt tostada I would suggest either queso fresco or cotija (which is a little firmer). Cacique is a good brand for either.
You can certainly direct-message the author on her home page (http://food52.com/users...) and ask her about the omission. She can edit the recipe and correct it.
The recipe is featured on her blog: http://www.patismexicantable.com/2010/07/chicken_tinga/
In addition to queso fresco & cotija - farmers cheese is an option.