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. Set side.

Step 3: In a blender add the boiled onion and garlic clove, quartered tomato, 2-3 chipotle peppers including some of the adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Carefully so that your blender doesn't "explode", puree until smooth.

Step 4: 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.

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: Taste and adjust seasoning. Add salt to taste. If not spicy enough, put a small amount of broth in the blender and add some more chipotle chiles and adobo. Whirl until smooth. Add a bit at a time until you find your heat level.

To make the Tostadas (if not using store-bought)

Step 8: 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.

To Assemble

Step 9: Place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga.

Step 10: Add the toppings of your choice, but we always add: lettuce, 1 or 2 slices of ripe avocado, crumbled queso fresco, crema Mexicana or sour cream, radishes and salsa.