Mexican Tinga Chicken
  • 2 chicken breasts (boneless/skinless)
  • 1 large onion
  • 1/2 4oz can of chipotle peppers
  • 1-2 cloves of garlic
  • Salt
  • In a blender, combine 1/2 onion, garlic, chipotle peppers (this will make it spicy, so you can de-seed them to reduce amount of spice). Add about same amount of water and salt to taste. Blend until smooth. Set aside.
  • Fill a large pot with water and poach chicken with minced onion and 1 clove of garlic (crushed). Once chicken is fully cooked, drain excess water and shred/pull apart into smaller pieces.
  • In a large skillet, heat vegetable oil, add 1/2 onion (sliced) and mostly sauté it. Then add the shredded chicken with the onions. Add sauce to chicken mixture and simmer until evenly heated.
  • Put small amount of chicken on tostada and top with toppings of your choice!