Tinga - cooking recipe

Ingredients

6 chicken breast halves
5 medium onions, thinly sliced
1 garlic clove, chopped
1/4 cup vegetable oil
1 medium tomatoes or (28 ounce) can diced tomatoes
1 (7 ounce) can chipotle chiles in adobo
1 tablespoon chicken bouillon granule
tostadas
sour cream
shredded lettuce

Preparation

Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.