Tinga

• 6 chicken breast halves
• 5 medium onions, thinly sliced
• 1 garlic clove, chopped
• 1/4 cup vegetable oil
• 1 medium tomatoes or (28 ounce) can diced tomatoes
• 1 (7 ounce) can chipotle chiles in adobo
• 1 tablespoon chicken bouillon granule
• tostadas
• sour cream
• shredded lettuce

1. 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.
2. Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
3. Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
4. 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.
5. 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.
6. Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
7. To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.

chicken, onions, garlic, vegetable oil, tomatoes, chipotle chiles, chicken bouillon granule, tostadas, sour cream, shredded lettuce

Taken from www.food.com/recipe/tinga-187486 (may not work)