Tinga (Mexican Dish) - cooking recipe

Ingredients

2 2 cups cooked chicken or 2 cups cooked pork butt
2 canned chipotle chiles in adobo (OR MORE)
1 small onion, coarsley chopped
tomatoes, drained or 1 large tomatoes, coarsley chopped
2 garlic cloves
1 chicken bouillon cube
1 teaspoon salt
5 -6 large onions, sliced into rings about 1/4 inch thick
2 tablespoons vegetable oil
TO SERVE
sour cream
shredded iceberg lettuce
grated parmesan cheese (optional)
tostadas

Preparation

In large sauce pan wilt the 5-6 sliced onions in the oil until very soft, but not brown.
About 10-15 minutes meanwhile in blender add as many chipotle chiles as you dare (when making it for my husband I add the whole can) and add lots of the adobo from the can as it adds tons of flavor but almost no heat.
To the chiles add the tomatoes, chopped onion, garlic, bullion, and salt blend until smooth.
Add puree to onions and cook about 5 minutes.
Add shredded meat (to make the shredded meat I boil a chuck roast, or pork roast for several hours in salted water until very tender and then shred-the chicken I just boil until cooked through and no longer pink, if cooked too long it will become mushy) stir entire mixture and cook until warmed through 1-2 minutes.
To eat take a tostada and spread with sour cream.
Sprinkle on some parmesan cheese if desired.
Add shredded lettuce and top with tinga mixture.
Bite!
Serve with several napkins on the side.