Ingredients
-
6
-
5
-
1
-
1/4
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Tinga, The heat can be adjusted to your own taste by adding or cutting down on the chipotle peppers. It works well for a buffet, and is even more flavorful the next day., This should be one pound of tomatoes, not one tomato. :
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Steps
|
1
Done
|
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
Done
|
Remove Chicken, Cool, and Shred Meat. If Using Bone-in Chicken, Discard Skin and Bones. |
|
3
Done
|
Heat Oil in a Large Skillet Over Medium Heat. Add Remaining Onion Slices, and Fry Until Transparent. |
|
4
Done
|
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
Done
|
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
Done
|
Pour Into a Large Pan and Add the Shredded Chicken and Cooked Onions. Heat Through. |
|
7
Done
|
to Serve, Spread a Layer of Sour Cream on a Tostada, Top With the Chicken and Shredded Lettuce. |
