Tinga Tostada

Ingredients:

•1 medium onion, coarsely chopped
•2 Garlic cloves, finely diced
•2 Lbs. Boneless chicken breasts or thighs
•3 Tablespoons vegetable oil
•4 Large onions, sliced into rings
•3-4 Chipotle chiles (canned in adobo sauce)
•3 Tomatoes, coarsely chopped then a little bit extra for the topping
•1 T. Chicken bouillon powder
•1 Teaspoon salt
•Tostadas,you make your own or buy some at an store (I use Charras Tostada Jalapeno)
•Sour cream (optional)
•Iceberg lettuce, shredded
•Parmesan cheese

Directions:

Bring salted water to a boil in a large pot. Add half of the large coarsely chopped onion and the two finely diced garlic cloves. Add the chicken to the boiling water and reduce heat to low. Simmer until just cooked through. Remove the chicken, allow it to cool, then shred.

In a heavy-bottomed pot set over medium heat, add oil and saute the sliced onions until softened but not brown.

In a blender, combine the chipotle chiles to taste, the adobo sauce from the can, the tomatoes, the remaining half of the chopped onion, the two garlic cloves, chicken bouillon powder, and salt. Puree until smooth.

Add the puree to the sauteed onions in the pot and simmer 5 minutes.

Add the shredded meat. Stir and cook until heated through, another 5 minutes or so. On a tostada, add some tinga mixture, and top with some lettuce,chopped tomatoes sour cream, and parmesan cheese and eat it right up! :D