Tinga

1. 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. 2

   Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.

3. 3

   Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.

4. 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. 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. 6

   Pour into a large pan and add the shredded chicken and cooked onions. Heat through.

7. 7

   To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.

No additional tips available.