Tinga

This is a recipe from Isela Garcia. My nephew, Josh, requested authentic Mexican food. So I asked a Mexican for help. She is great and this is very good.

This can be adjusted for larger groups. It's a great party food.

Ingredients:

4 chicken breasts
1 clove garlic
salt to taste
1 1/2 onions, sliced
6 tomatoes, cubed
1 can whole chipoltes (read directions! You don't need the whole can.)
Chicken bouillon to taste

Boil chicken in water with garlic and salt until chicken is cooked. Remove chicken from water, but save chicken water. Shred chicken.

Sauce:
Put 6 cubbed tomatoes in a blender and blend with chipolte. You will add a couple of the chili's and a little bit of the sauce the chilis are in. With a little bit of chicken water, chicken bouillon and some salt to taste. Should be a paste, not runny!

Grill 1 1/2 sliced onions in a little bit of oil. Once soft add sauce and boil in pan long enough to cook the tomatoes.

Add chicken to sauce. If too thick, add stock from chicken pot.

Put in crockpot to keep warm.

Serve on Tostadas, with sour cream and lettuce.

Suggested sides:
Spanish rice, refried beans, chips, salsa and guacamole.