Tinga

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 6 chicken breast halves
• 5 medium onions, thinly sliced
• 1 garlic clove, chopped
• 1/4 cup vegetable oil
• 6 medium tomatoes or 1 (28 ounce) can diced tomatoes
• 1 (7 ounce) can chipotle chiles in adobo
• 1 tablespoon chicken bouillon granule
• tostadas
• sour cream
• shredded lettuce

Recipe

• 1 put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
• 2 remove chicken, cool, and shred meat. if using bone-in chicken, discard skin and bones.
• 3 heat oil in a large skillet over medium heat. add remaining onion slices, and fry until transparent.
• 4 if using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
• 5 place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. process until smooth.
• 6 pour into a large pan and add the shredded chicken and cooked onions. heat through.
• 7 to serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.