Mexican Tinga Recipe

Edith made the YUMMYIEST (is that a word) dinner last night. Mmmmmmmm

It's called Mexican Tinga


EDITH'S MEXICAN TINGA
2 chicken breasts, cooked and shredded (the boil the chicken here to cook it)
3 roma tomatoes
1 1/2 c. water
1/2 large onion, cut in thin slices
2 garlic cloves
1 sm can chili chipotle
2 T oil
1 1/2 t. chicken bouillon
pkg of tostadas


Blanche tomatoes in water, keep water. Place tomatoes, garlic and 1/2 c. water from blanching in blender. Mix well. Add 1-2 chilis (for mild/med hotness, add more for spicier flavor) and blend until well mixed.

Heat oil in pan over med/high heat, cook onions for about 3 minutes in oil. Add tomato mixture and another 1/2 c. water from blanching, and chicken bouillon to pan. When it starts to boil add chicken and turn heat down to med/low. Let simmer 15-20 minutes until liquid cooks down and leaves only the chicken/tomato mixture.

Serve on tostadas with sliced avocado and sour cream.

I had it last night and again today for lunch. My kids loved it as well. DELICIOUS, and quick!