* 1 Spanish Cooking Onion finely chopped * 4 Garlic Cloves minced * 4 oz Chipotle Chiles in Adobo Sauce chopped * 15 oz Fire Roasted Tomatoes diced * 1 tbsp Chili Powder * Kosher Salt + Black Pepper to taste * 2 Chicken Breasts * 8 Tostadas * 15 oz Refried Beans * 1 cup Romaine Lettuce finely chopped * 4 oz Queso Fresco or Feta Cheese crumbled * 3/4 cup Cilantro Leaves
**Instructions**
1. In a large saucepan add the chopped onion, minced garlic and chopped chipotle in adobo sauce. 2. Add diced tomatoes and chili powder and stir to combine. Bring to a boil over medium high heat. 3. Add 2 chicken breasts to the tomato mixture, reduce heat to medium-low, and bring to a simmer. Cover saucepan with a lid and cook until chicken is cooked through and shreds easily with two forks, 25-30 minutes. 4. When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. 5. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. Set aside. 6. Shred chicken breast meat into small pieces using two forks and transfer to a medium bowl. Pour warm salsa over chicken, and season with salt and pepper to taste.
**Tostada Assembly**
1. Spread 1/3 cup of refried beans over each tostada. Top with 1/2 cup of chicken tinga. Top with shredded lettuce, sprinkle with crumbled cheese and garnish with chopped cilantro.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/tostadas-de-tinga-mexican-shredded-chicken-tostada-recipe/).
**Ingredients**
* 1 Spanish Cooking Onion finely chopped
* 4 Garlic Cloves minced
* 4 oz Chipotle Chiles in Adobo Sauce chopped
* 15 oz Fire Roasted Tomatoes diced
* 1 tbsp Chili Powder
* Kosher Salt + Black Pepper to taste
* 2 Chicken Breasts
* 8 Tostadas
* 15 oz Refried Beans
* 1 cup Romaine Lettuce finely chopped
* 4 oz Queso Fresco or Feta Cheese crumbled
* 3/4 cup Cilantro Leaves
**Instructions**
1. In a large saucepan add the chopped onion, minced garlic and chopped chipotle in adobo sauce.
2. Add diced tomatoes and chili powder and stir to combine. Bring to a boil over medium high heat.
3. Add 2 chicken breasts to the tomato mixture, reduce heat to medium-low, and bring to a simmer. Cover saucepan with a lid and cook until chicken is cooked through and shreds easily with two forks, 25-30 minutes.
4. When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly.
5. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. Set aside.
6. Shred chicken breast meat into small pieces using two forks and transfer to a medium bowl. Pour warm salsa over chicken, and season with salt and pepper to taste.
**Tostada Assembly**
1. Spread 1/3 cup of refried beans over each tostada. Top with 1/2 cup of chicken tinga. Top with shredded lettuce, sprinkle with crumbled cheese and garnish with chopped cilantro.