1 large bone-in chicken breast
3 onions, sliced
3 garlic cloves, minced
5 tomatoes, chopped
1 can of chipotle
1 cup of refried beans
Salt, pepper to taste La Vaquita® Queso Fresco La Vaquita® Crema Mexicana
1 cup sliced lettuce
5 tablespoons of vegetable oil
12 tostadas (toasted tortillas)
Boil the chicken for an hour or until it is fully cooked. Crumble it and place aside.
In a large skillet, fry the onion with the oil until it is transparent. Add the garlic, fry for 5 more minutes and add four tomatoes.
Blend the remaining tomato with the can of chipotles and add the mixture to the sauce.
Boil over low heat for 20 minutes. Add the chicken,salt and pepper.
Heat the beans and spread on the toast. Place the tinga on top of them.
Accompany with shredded lettuce, La Vaquita® Queso Fresco and La Vaquita® Crema Mexicana.