Chicken Tinga

• active time: 5 minutes
• total time: 49 minutes

Ingredients

6 cups water

2 pounds skinless/boneless chicken breast

4 teaspoons salt (divided)

1 clove garlic

1 medium yellow onion (quartered)

1 large vine ripened tomato (quartered)

1 (7-ounce) can chipotle peppers in adobo sauce

1/4 cup canola oil

1 large yellow onion (chopped)

3 large vine ripened tomatoes (chopped)

1 clove garlic (chopped)

12 Flat tostada shells (packaged or corn tortillas)

1 iceberg lettuce (finely shredded)

3 avocados (pitted, peeled, and sliced)

2 cups crema Mexicana or sour cream

2 cups queso fresco or Cotija (crumbled)

2 cups salsa of your choice

6 radishes (sliced)

Directions

In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.

Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.

In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.

Heat the oil in a large and deep pan over medium heat.

Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.

Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.

Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.

Add salt to taste.

Tostadas:

In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.

Assemble:

To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream.

Garnish tostada with toppings of your choice.

Nutrition

• Calories: 548 kcal
• Total Fat: 37 g
• Saturated Fat: 12 g
• Cholesterol: 99 mg
• Sodium: 1793 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 8 g
• Total Sugars: 8 g
• Protein: 29 g