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.
Provided by itsnevrenough
Categories Chicken Breast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
- Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
- 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.
- 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.
- Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
- To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.
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