Tinga

• 2 tablespoons olive oil
• 1 large onion, cut into rings
• 3-4 fresh tomatoes
• 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 2 pounds shredded cooked chicken meat
• 16 tostada shells
• 1/2 cup sour cream
• 1-5 Tbs. of milk
• 1-2 cup cotija cheese
• 1-2 cup finely chopped lettuce

1. 1.Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.Wash and Finely chop lettuce in bowl, crumple cotija cheese into seperate bowl. Stir in milk to sour cream untill sour cream becomes liquified
2. 2. To serve, mound the chicken onto tostada shells, pour sour cream over chicken(as desired),sprinkle cheese over sour cream and chicken and top it off with lettuce(as desired)

olive oil, onion, tomatoes, peppers, chicken meat, tostada shells, sour cream, milk, cotija cheese, lettuce

Taken from www.epicurious.com/recipes/member/views/tinga-50127944 (may not work)