Chicken Tinga Tostados

• 6 bone-in chicken breast halves
• 7 medium onions, thinly sliced
• 1 clove garlic, chopped
• 1/4 cup vegetable oil
• 6 medium tomatoes

• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 tablespoon chicken bouillon granules
• 16 tostada shells
• 1 cup sour cream
• salt and pepper to taste
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Directions

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• Prep
  20 m
• Cook
  1 h
• Ready In
  1 h 20 m

1. Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
2. Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
3. Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
4. To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

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