Chicken Tinga

Step 1: 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.

Step 2: Remove the chicken and allow it to cool. After the chicken cools off, shred it and set aside.

Step 3: In a blender, add the boiled onion and garlic clove, quartered tomato, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Add two of the chipotle peppers and about a 2 teaspoons of the adobo sauce. Puree until smooth. Taste, and if you like more heat, add more chipotles to taste. They are very spicy!

Step 4: Heat the oil in a dutch oven over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.

Step 5: Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.

Step 6: 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.

Step 7: Add salt to taste. If still not spicy enough, put more chipotles in a small blender with a bit of the chicken broth, blend till smooth, and add to the mix.

To Assemble

Step 8: Place a tostada (fried tortilla) on a serving plate. Spoon on some Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream and some radish slices.

Note: some people add salsa as a topping, but I find this spicy enough!