Directions

• Place the chicken into a large pot with all of the ingredients listed for chicken. Cover with water. Bring to a boil and reduce heat to a simmer and cook for 1 hour. During the last 10 minutes, add the guajillo peppers to the pot with chicken. Remove from heat and let chicken and peppers cool in broth.
• Place the tomatoes under the broiler or cook on the comal (at medium heat) until skins begin to blackenand blister. Turn as needed. This takes about 20-25 minutes. Remove from heat.
• To the blender, add the roasted tomatoes, softened guajillo peppers in the chicken stock/broth, 1 cup of chicken stock, salt and pepper to taste. Blend on high until very smooth. Strain through a wire mesh strainer into a large pot with 2 tablespoons of oil heated to medium. Lower heat to a simmer, taste for salt and continue cooking for 7-9 minutes. You could add a pinch of Mexican oregano if you like.
• Remove the chicken from the broth and shred. Set aside. In a large pot, heat 3-4 tablespoons of oil to medium heat. Add the onion strips and minced garlic. Season lightly with salt and pepper and saute for 5-7 minutes. Add the shredded chicken and the caldillo that has been simmering.
• To the blender, add the chipotles in adobo. Add 1 cup of chicken stock. Blend on high until smooth. This is where you chicken becomes Tinga! In most traditional tinga recipes, there is plenty of chipotle added. But I like to gradually stir in the blended chipotle to my desired heat level.
• Once you have added your chipotle to the tinga, stir well to combine. Taste for salt and pepper. Cook at a steady simmer, partially covered for an hour or until the sauce reduces by 3/4. The tinga should not have alot of broth, but should be more on the thick side for serving on tostadas.
• Serve on tostadas. Garnish with lettuce, tomato, sliced onion, avocado, crema and queso fresco.