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1
Boil the whole chicken with 1 coarsely chopped onion and 1 clove chopped garlic.
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2
Cover the chicken with water and allow to boil 30 minutes to 1 hour, turning the chicken over a few times in between.
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3
You will know the chicken is done when the skin and meat simply fall off and the legs break apart easily.
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4
When cooked through, remove the chicken from the water, shred chicken and set aside.
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5
(Alternatively, you can use shredded rotisserie chicken meat and skip the boiling step.
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6
If that is the case, youll need only 1 onion and 1 clove of garlic for the sauce later on.)
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7
Wash the whole tomatoes and place them in a pan on the stove (no water, no oil).
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8
Heat them until the skins get roasted and the insides are soft, turning them frequently.
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9
Put tomatoes, chipotle peppers, and the remaining 1 clove garlic in the blender.
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10
Salt to taste and add a little bit of water.
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11
Puree until smooth or to the consistency that you like.
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12
Cut the remaining onion into large chunks or long, skinny strips.
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13
Saute the onion over medium heat in a large pan with a little oil saute until translucent.
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14
Add the tomato mixture and bring to a boil.
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15
Add shredded chicken and heat through.
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16
Top the tostada shells with the chicken mixture and then add queso, crema, salsa, and lettuce.
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17
Enjoy!
