tinga

• 1 1/2 cup brown sugar
• 1 can chipotle peppers in adobo
• 1 each white onion-sliced julienne
• 2 can tomato sauce
• 1 packages tostada shells
• 1 packages mexican queso fresco
• 1 pints sour cream
• 1 can chicken stock
• 1/2 tbsp garlic powder
• 3/4 cup vegetable oil
• 2 lb skinless chicken breasts
• 1 can refried beans

1. preheat skillet to med high
2. add oil
3. add sliced onions and saute until translucent and a getting a bit brown.
4. add brown sugar to caramelize onions
5. cook for about 7 minutes don't burn though!
6. In blender add can of chipotles, half can of chicken stock and tomato sauce.
7. Blend until smooth.
8. add sauce to onions and simmer on low.
9. add lid.
10. Before you sauteed the onions and blend sauce make sure you boil chicken breasts in water with about 4 shakes of garlic powder until done.
11. then rinse and cool.
12. shred the chicken.
13. set aside.
14. add shredded chicken to sauce mix and toss until all chicken is covered.
15. simmer for about 20 minutes on low med heat
16. cook can of beans on stove add a couple of tbls of water to thin the consistency of beans.
17. But not too thin!
18. add beans onto tostada shell.
19. add chicken mixture.
20. and sour cream and crumbled Mexican cheese on top.
21. serve with salsa on top if desired also.
22. salsa Verde goes great with this!
23. !

brown sugar, peppers, white onion, tomato sauce, tostada shells, queso fresco, sour cream, chicken stock, garlic, vegetable oil, chicken breasts, beans

Taken from cookpad.com/us/recipes/355496-tinga (may not work)