Chef Arturo-Franco Camacho, of Camacho Garage and Geronimo Tequila Bar and Southwest Grill, shows News 12's Tina Redwine how to make chicken tinga tostadas.  

Preparation Time 10 min

Cooking time 45 min

Serves 2-4

GF DF

For the chicken tinga

1 lb skinless boneless chicken breast

2 large white onions, 1 halve and 1 sliced

6 garlic cloves, 3 whole and 3 sliced

1 tablespoon salt, plus more to taste

3 tablespoon vegetable oil

4 dried or canned chipotle chiles, chopped to a paste

9 plum tomatoes, roughly chopped

In a medium Pot, combine the chicken, onion halves, whole garlic clove, and 1 tablespoon of salt. Add water to cover and bring to simmer over a medium-high heat. Simmer, uncover, until the chicken is cooked through, 30-40 minutes. Remove chicken from the broth and let it rest until is cool enough to handle. Using your hands, pull the chicken and reserve aside. Strain broth and reserve.

In a medium pot , heat the oil in a medium heat. Add the sliced onion and garlic and cook until translucent, about 5-6 min. Add the reserved pulled chicken, the chipotle chiles, tomatoes,and 1 cup of the chicken broth. Cook until the tomato breaks down and changes to a brick color, 5-8 min. Season to taste with salt. Add more chicken broth if necessary, it should be little bit soupy.

1 cup of refried beans or good quality store-bought pinto beans

8 home made tostadas or warmed store bough tostadas baked not fried

Mexican Crema or sour cream

Crumbled Quese Fresco

When ready to serve the tostadas, quickly warm up the refried beans on a small pot, thinning with water to achieved spreadable consistency. Carefully spread some of the beans onto each warmed tostada shell. Topped with some of the chicken mixture. Garnish with crema and queso fresco, and serve immediately.