Chicken Tinga Tostados
I learned how to make this traditional Mexican dish while residing in Mexico. Because of the chipotle peppers, it has a hot, smoky flavor. It is ideal for a buffet where guests can help themselves, and it tastes even better warmed up the next day! If you find this to be too hot, try using fewer chipotle peppers.

Add the chicken, 1/4 cup of minced onion and garlic, and enough water to cover to the top of the pot.

Bring to a boil and cook for about 25 minutes or until no longer pink.

Shred the chicken after it has cooled.

Remove the skin and bones.

A big skillet with medium heat is used to heat the oil.

Fry the remaining onion slices until transparent after adding them.

Use the leftover chicken water to bring a pan of tomatoes to a boil, then boil them until they split open.

In a blender or large food processor, combine the tomatoes, chicken bouillon, and the entire can of chipotle peppers.

until smooth, process.

Add salt and pepper to taste.

Combine this mixture with the cooked onions and chicken shreds in a sizable pan.

warmth through