Chicken Tinga

2 chicken breasts. Boil with garlic and chunk of onion, and chicken boullion, and salt. Shred chicken when done.

1 medium onion, sliced onions really fine
1/2 can chipotles con adobo (1/2 of 7oz can, or 4-5 chipotles)

Blend as sauce in blender:
2 large red tomatoes
1 garlic clove
add chipotles if you don't want chunks

Fry onion in oil in skillet until clear, add sauce, then add shredded chicken. Let cook for 5 minutes on low. And that's it!

Serve with tostadas, sour cream, and green salsa. Put sour cream on first, then tinga, then salsa on top.

Recipe from Cynthia Thompson, learned from her Mexican grandmother.