Ingredients

The following ingredients have 4 Servings
  • 2 boneless skinless chicken breasts
  • 1 small chunk onion
  • 2 cloves garlic
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 roma tomatoes
  • 1 Tablespoon olive oil
  • 1 onion (, cut into chunks)
  • 1 teaspoon chicken bouillon
  • 2 cloves garlic
  • 1 teaspoon adobo sauce (,+ 1 chipotle chili)
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • Refried Beans
  • Mexican crema or sour cream
  • Lettuce (, finely shredded)
  • Queso fresco (, crumbled)
  • Fresh cilantro
  • Avocado (, sliced)
  • limes
  • tostada shells (, or corn tortillas)

Instruction

  • Add chicken, onion, garlic, salt, pepper and bay leaf to a pot. Cover with water and bring to a simmer. Cook over medium heat for around 20 minutes or until chicken is cooked through; 165 degrees F. Scoop off foam that may rise to the top while cooking. Remove chicken to a plate to rest, and reserve 1 cup of broth from the pot (discard the rest).
  • Return the emptied pot to the stove over medium-high heat. Add oil and once hot, add whole tomatoes, cooking for 2 minutes. Add onion chunks and cook for 2-3 minutes.
  • Add tomatoes and onion to a blender, along with ½ cup reserved broth, 1 teaspoon chicken bouillon, 2 garlic cloves, adobo sauce and chipotle chile, oregano, and cumin and blend until smooth. Pour mixture back into the pot over medium heat. Cook for 5 minutes. Taste and add salt additional adobo sauce, more seasonings, or reserved chicken broth, as desired, to taste.
  • Shred chicken and add to sauce, tossing to coat.
  • To Serve as Tostadas: Spread tostada shell with a thin layer of refried beans. Add a scoop of chicken tinga on top. Top with lettuce, queso freso, cilantro, avocado, and a drizzle of crema.
  • To Serve as Tacos: Serve in a warm corn or flour tortilla, topped with shredded lettuce, cotija, crema, cilantro and avocado.