Big Daddy Jay's Chicken Tinga

Hi there folks! Today I want to share a recipe with you called Tinga. It's a popular dish in Mexico and my absolute favorite chicken recipe, traditionally served on a tostada with your choice of toppings.

Ingredients

5 pounds chicken thighs

1 yellow onion thinly sliced

2 tablespoons garlic

3 canned chipotles

5 large vine ripened tomatoes

Salt to taste

Put chicken in dutch over with about 2 quarts water and salt over low heat for 3 hours, or until chicken is soft enough to shred. When straining chicken, save the broth for future recipes. Roast the tomatoes until skin is blackened and tomatoes are soft. Add roasted tomatoes, chipotles and a bit of salt to a blender and blend until smooth. Set the sauce aside. Sauté the onions in a skillet until translucent, then add the garlic. Continue to sauté until the garlic becomes fragrant and starting to brown, then add the sauce. Heat the sauce up to a simmer before adding the shredded chicken. Continue cooking until chicken has absorbed most of the liquid. Serve on a tostada with a bit of quest fresco and enjoy!