· 3 julienned onions
· 3 minced garlic cloves
· 5 chopped roma tomatoes
· 1 small can of chipotles
· 1 cup of refried beans
· 5 tablespoons of vegetable oil
· 12 tostadas
all the way through. Shred the chiken and set it aside.
· In a large pan with vegetable oil, sauté the onion until it looks transparent.
Add the garlic, continue to sauté for 5 additional minutes and then add four
chopped tomatoes.
· Blend the remaining tomato along with a can of chipotles.
Add this to the same pan.
· Cook over low heat for 20 minutes.
· Then, add the chicken and season with salt and pepper.
· Heat the refried beans and spread them over the tostadas.
Serve the tinga on top.
· We recommend to serve with a side of chopped lettuce, grated panela
cheese and sour cream.
WEEKLY SPECIALS
burn the skin of the tomatoes
from the heat too early
a little extra love!