Tinga de Pollo or Chicken Tinga

• 4 whole Chipotle Chilies In Adobo Sauce, Roughly Chopped
• 2 whole Large Garlic Cloves, Roughly Chopped
• 1/4 teaspoons Ground Cloves
• 1/2 teaspoons Dried Mexican Oregano
• 5 whole Roma Tomatoes, Medium Sized
• 1 cup Cilantro; Loosely Packed
• 2 Tablespoons Oil, For Sauteing
• 1/2 whole White Onion, Chopped
• 4 pounds Cooked Chicken Shredded
• 1 whole Lime, Juiced
• 1/2 cups Cilantro, Chopped
• 1 package Tostados, 4 Inch
• 1 can Refried Beans, Black Or Pinto, 16 Ounce Can
• 1 cup Cotija Or Monterey Jack Cheese, Shredded
• 1 whole Avocado, Sliced
• 2 cups Chopped Lettuce Or Shredded Cabbage
• Salsa Of Choice, Red Or Green
• Tomatoes, Chopped For Garnish

1. Place the chipotle chilies, garlic, cloves, oregano, tomatoes and the cup of loosely packed cilantro into a blender.
2. Blend well and set aside.
3. Heat the oil in a large saute pan over medium heat.
4. Toss in the chopped onions and saute until translucent.
5. Add the puree from the blender to the saute pan and cook for 3 minutes.
6. Add the chicken and simmer for 8 to 10 minutes.
7. After taking the chicken mixture off the heat, stir in the juice of the lime and the 1/2 cup of chopped cilantro.
8. For the chalupas, layer in the following order: tostado shell, refried beans, chicken tinga, cheese, avocado slices and lettuce or cabbage.
9. Top with salsa and cherry tomatoes as garnish.
10. Now enjoy!

chilies, garlic, ground cloves, oregano, tomatoes, cilantro, oil, white onion, chicken, cilantro, tostados, beans, cheese, avocado, chopped lettuce, salsa, tomatoes

Taken from tastykitchen.com/recipes/main-courses/tinga-de-pollo-or-chicken-tinga/ (may not work)