In a large stockpot, over medium to high heat, add water, chicken,
In a blender, put the boiled onion and garlic clove, the quartered tomato, chipotle peppers including adobo sauce,
Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes. Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
Add the shredded chicken, the chipotle sauce from the blender, and more chicken broth if it is too dry. Bring to a boil, reduce heat, and simmer for 20 minutes. Add salt to taste.
In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, and fry for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels.
To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream. Garnish tostada with other toppings of your choice.
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