Tostadas de Tinga

Juicy shredded chicken cooked with sliced onions and hunks of sweet tomatoes is just too dang tasty sitting on tostadas, drizzled with crema, and sprinkled with cheese. Of course, if you don't like or want tostadas, you can always use tacos--or just eat it plain!

Makes about 15 tostadas

Ingredients:

-1.5kg chicken breast

-1kg roma tomatoes (about 12), diced

-3 onions, sliced

-1/2 small can chipotles in adobo (50g)-2 packets of tostadas (or make them yourself from our recipe here!)

-oil

-1 bay leaves

-1 cube of chicken or vegetable bullion

-salt, to taste

-1 cup of Mexican crema (if you can't find it there's a good recipe here)

-1 cup shredded queso fresco

-shredded lettuce

Directions:

1. In a large pot, cover the chicken breasts with water and cook over high heat, boiling for 20-30 minutes until cooked through.

2. In a saute pan over medium heat, cook the sliced onions in a little oil. When the onions are translucent, add the tomatoes, cube of chicken bullion, and 1 TBS salt. Simmer for awhile, until the tomatoes have broken down and it's nice and saucy.

3. When the chicken is cooked through, drain the pot and let the breasts cool off. Using your hands or a fork, shred the chicken and add it to the tomatoes. Add the chipotles and bay leaf and simmer for another 5 minutes.

4. Pile the chicken on top of the tostadas, drizzle with crema, and add the lettuce and cheese.

ENJOY! :)