Tinga De Pollo - cooking recipe

Ingredients

2 large ripe tomatoes
5 chipotle chilies en adobo sauce (can reduce amount to your preference)
1/2 cup chicken stock
2 teaspoons cumin powder
1/2 teaspoon freshly ground nutmeg
2 tablespoons vegetable oil or 2 tablespoons grapeseed oil
4 large garlic cloves, finely minced
1 -2 medium white onion, thinly sliced into crescents
4 -6 cups shredded cooked chicken
salt and pepper, to taste
tostadas (tortillas or sopes)
Mexican crema (or substitute)
iceberg lettuce, shredded (or romaine)
queso fresco, crumbled

Preparation

Heat a skillet up on high heat until a drop of water sizzles on contact.
Add tomatoes and roasts, turning several times, until blackened on all sides. (This can also be accomplished in the oven.).
Remove tomatoes and let sit until cool to touch. Cut into chunks and remove seeds if desired. Add to a blender with the chilies in adobo sauce, chicken stock, cumin and nutmeg. Blend until smooth.
In a large skillet, heat oil over medium-high heat. When hot, add garlic and onions; saute 2-3 minutes until softened.
Add tomato-chile mixture and stir for 3 minutes to heat through.
Reduce heat to medium; add shredded chicken and simmer uncovered until most of the liquid has evaporated, approximately 8-10 minutes. Season with salt and pepper to taste.
Preparing the tostadas: Take a tostada and spread a little bit of crema mexicana on it. Top with the prepared tinga mixture, shredded lettuce and queso fresco.
Other topping suggestions: homemade refried beans, fresh cilantro, avocado, etc.
Servings are estimated.