MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tinga De Pollo (Chicken Tinga) Categories: Chicken, Mexican Yield: 2 Cups 1 lb Chicken breasts; bone-in, -skin removed 1 Bay leaf 1 cl Garlic; unpeeled 1 cl Garlic; minced 1/4 sm White onion 1 c White onion; chopped White onion slices; thin, -for serving 2 tb Vegetable oil 1 lb Tomatoes (3); cored, seeded -and chopped 4 ts Chipotle peppers in adobo -(see note); minced Adobo sauce; for serving 1/2 ts Mexican oregano 1/2 c Chicken broth Salt 12 Tostadas; or corn tortillas -cooked until crisp on a -comal 1 c Mexican crema 1 Avocado; sliced into slivers 1/4 c Cotija cheese; crumbled In Mexico City, you can find chipotles in a spicy-sweet piloncillo adobo, which is what I used here. If you're using a different variety, start with 1 ts and work your way up. Before serving, soak the thin white onion slices in cold water at least 15 minutes. In a large saucepan, place the chicken breasts and add enough water to cover. Add the bay leaf, unpeeled garlic clove, and small chunk of onion and bring to a boil. Cover and remove from heat. Set the pan aside until the chicken has cooked all the way through, about 20 minutes. Remove the chicken to a bowl, and set aside until cool enough to handle, then shred the meat with your fingers or a fork. In a skillet heated over medium-high heat, add the oil. When the oil is hot, add the chopped onion and cook until translucent, stirring often, 3 to 5 minutes. Stir in the minced garlic and cook until aromatic, 15 to 30 seconds. Add the tomato, cooking until pieces break down and become a thick, chunky paste, about 5 minutes. Stir in the shredded chicken, then add the chipotle, oregano, and chicken broth, and season with 3/4 ts salt, or to taste. Bring to a boil, then reduce the heat, cover and simmer about 10 minutes to thicken slightly and marry the flavors. Taste, and add more salt if desired. To serve the tostadas, slather a thin layer of crema on each tortilla. (For more amped-up chipotle flavor, mix a little of the adobo sauce in the crema.) Add a few spoonfuls of tinga, the slices of white onion and two slivers of avocado. Top with crumbled cotija cheese. Recipe by LA Times Recipe FROM: MMMMM