Chicken Tinga for Today (Show) and Everyday!
INGREDIENTS
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3 tablespoons safflower or corn oil
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1/2 white onion, slivered (about 1/4 pound)
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2 garlic cloves, chopped
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8 roma tomatoes, or about 2 pounds, rinsed
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2 tomatillos, or about 1/4 pound, husks removed, rinsed
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1/2 teaspoon crumbled dried oregano
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1/4 teaspoon dried marjoram
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1/4 teaspoon dried thyme
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1 1/2 to 2 teaspoons kosher or sea salt, or more to taste
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1/4 teaspoon black pepper, freshly ground
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2 tablespoons sauce from chipotle chiles in adobo, can add whole chiles if more heat is desired
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5 cups shredded chicken
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12 corn tostadas, such as Guerrero, Mission
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1 1/2 cups refried beans, warmed up (can be home made or store bought)
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3 cups chicken tinga (recipe above)
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1 cup iceberg or romaine lettuce, thinly sliced
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1 ripe avocado, pitted, peeled, and sliced
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1/2 cup queso fresco, Cotija or farmers cheese, crumbled
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1/2 cup Mexican or Latin style cream
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Salsa of your choice, such as Salsa Verde, optional
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8 large flour tortillas
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4 slices monterey jack cheese, muenster cheese, or Mexican manchego
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2 cups chicken tinga (recipe above)
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2 cups guacamole (home made or store bought), on the side
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