I got this recipe from my sister, Joan who got it from her daughter-in-law, Sarah. (Both have food blogs you can find on the sidebar.) We love, love, love it. It tastes like nothing I've ever had before- I'm sure it's the chipolte peppers. That with the lime, cilantro and feta. Man, it's good. Seen here, it's served on Tostada shells, but you could do the same thing in a soft flour tortilla or crunchy taco shell. Just do it; it's delicious!
Chicken Tinga Tostadas
1-2 Chipolte peppers in Adobo Sauce ( this will be found in the Mexican section of your supermarket. In the Real Mexican section- not the American Mexican section. This is the real stuff, folks! It comes in a small can. You'll open the can and take out 1-2 peppers. These are really hot, so start small and add more if you want it more hot. Freeze the rest of the can in a ziplock bag. That little can will make this recipe 2-4 times, depending on how hot you like it.)
4-5 onions, sliced
2 cans diced or stewed tomatoes
4 chicken breasts, cooked and chopped
1 clove garlic, minced
Chicken stock as needed
Saute the sliced onions in oil in a large skillet over med. heat. It will take awhile to get them cooked through and kind of golden. Add the pepper/adobo, chicken, bay leaf, garlic and tomatoes and blend well and simmer until thickened. Add chicken stock if needed to make it the consistency of barbecued beef. Serve on tostada shells. Top with sour cream, feta cheese (or queso fresco- or you could substitute Mexican mix cheese, but it's not as good), cilantro and don't, don't, don't forget to squeeze lime over the top. Top with tomato if desired. Yum, yum, yum!