Boil Chicken with onion and garlic. Shred the chicken. In a saute pan with a little canola oil, saute chopped garlic, sliced onion. Add shredded chicken pureed chipotle and chopped tomatoes. Salt to taste. You can squeeze fresh lime over the top and garnish with cilantro if desired. Also if chicken seems to dry, moisten with chicken broth from which you cooked the chicken in. (As a dietitian, I will tell you to take advantage of this chicken broth and make a quick simple vegetable soup)
Now the tinga can be put atop tostadas with sour cream, lettuce and queso fresco. Or for a healthier option that works great for a lunch salad, just serve over lettuce and garnish with a tad of queso fresco and maybe a light sour cream.
You guys are gonna have to try this recipe yourselves, for exact measurements...it is so simple though, and as you know, so good!
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