One onion, thinly sliced, divided
1.5-2 pounds chicken breasts or thighs
Olive oil for pan
3 cloves of garlic, minced
1-2 chipotles in adobo, minced
3-4 tablespoons tomato paste
1-2 fresh plum tomatoes, sliced (optional)
Sour cream (Mexican-style crema if possible)
Grated Monterrey Jack or other white cheese
Choppped cilantro, avocado, lettuce (optional)
Combine half of sliced onion, chicken, salt, pepper, and oregano in large pot and cover with water. Boil, then cover and simmer until chicken is cooked through, about 15 minutes. Remove chicken and shred with two forks. Reserve poaching liquid.
In a large saucepan on medium high, heat oil. Add half of sliced onion and garlic and cook until onion softens. Add chipotles and tomato paste, stir and cook for 1-2 minutes. Reduce heat and add poaching liquid, a few tablespoons at a time, stirring to create a smooth sauce. Add shredded chicken and fresh tomatoes (if using) and stir to incorporate. Cook on low 5-10 minutes, until tomatoes are softened.
To serve, spread a thin layer of cream on a tostada. Top with tinga. Add cheese and additional toppings as desired. Enjoy!
Thanks Kathleen, and good luck! Readers, give Kathleen a thumbs up if you like this recipe!