Chicken Tostadas de Tinga

Ingredients:

• 6 boneless chicken breast
• 6 cups Water
• 1/2 onion
• 1 garlic clove
• 1 bay leaf
• 1 tbsp salt
• 1 tsp pepper
• 4 tomatoes (diced)
• 4 chipotle in adobo sauce peppers (use less chipotle if you don't like it spicy)
• 1 cup chicken broth (reserved from the cooked chicken)
• 1 tbsp salt
• ¼ cup oil
• 2 1/2 onions (thinly sliced)
• 1 package tostadas
• Refried Beans
• Lettuce
• Cilantro
• Green Onions
• Queso Cotija
• Sour Cream
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Instructions:

1. In a large stockpot, add the chicken, water, ½ onion, garlic clove, bay leaf, salt and pepper.
2. Cook for 25 minutes or until chicken is no longer pink.
3. Remove chicken from the pot.
4. Reserve the liquid, and discard the other items from the pot.
5. Once the chicken is cool enough to handle, shred the chicken with a fork and set aside.
6. Add tomatoes, chipotle, salt, and 1 cup of the reserved chicken broth to a blender.
7. Blend until smooth.
8. Slice 2 1/2 onions. 
9. In a stock pot, heat the oil.
10. Add the onions and cook until translucent, stirring frequently.
11. Add the shredded chicken and the chipotle sauce to the pan.
12. Let simmer for 10 minutes on medium heat.
13. If needed, add 1 cup chicken broth.
14. Smear refried beans (about 2 tablespoons) to a tostada.
15. Add about 2 tbsp tinga, shredded lettuce, sour cream, and cotija.