Ingredients:
- 2 Lbs Chicken Breast
- 3 Bay Leaves
- 1 1/2 Tbs Chicken Bouillon
- 3 Large Tomatoes
- 2 Small Yellow Onions (Quartered)
- 2 Medium Yellow Onions (Sliced)
- 5 Garlic Cloves (Peeled)
- 7 oz Can Chipotle Peppers in Adobo Sauce
- 1 1/2 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Sugar
- 2 Tbs Olive Oil
- Tostada Shells
- Toppings of your choice
Topping Ideas:
– Refried Beans
– Lettuce
– Avocado
– Mexican Crema
– Queso Fresco
Instructions:
Place the chicken breast in a pot with bay leaves & bouillon. Fill the pot with water to cover the chicken. Boil until cooked through and shreds easily.
Reserve 1/3 cup of the chicken broth and keep the rest in the pot! Place the chicken in a separate bowl and shred it.
Put tomatoes, onion, & garlic in the pot with chicken broth. Boil until the tomato skin starts to peel and they soften. Make sure to not overcook them. You just want them soft enough to blend easily.
Once done, put the tomatoes, onion, garlic cloves, chipotle peppers, salt, pepper, sugar, & 1/3 cup of reserved chicken broth in a blender until smooth.
Empty the pot that has the broth. Add Olive oil to the pot and heat. Add sliced onions and cook until translucent. Put the chicken and prepared sauce in with the onions. Simmer for 20 minutes.
Assemble your Tostadas! Spread refried beans on a shell. Add the Chicken Tinga. Top with lettuce, avocado, Mexican crema, queso fresco, and enjoy!