very authentic flavor! (Needed some salt though.) If you are like me and like flavors with "a kick" but not TOO spicy go by the equal portions rule. 6 breasts (can use boneless if you like) 6 onions 6 tomatoes (large... or two large drained cans of whole tomatoes which are usually smaller) 6 peppers (and scoop out some extra sauce. Use this ratio to prepare however much or little you want. Using 6 breasts will give you PLENTY of food... easily enough for 8 adults and handful of toddlers. I crockpot cooked mine... it was awesome. When I was in Mexico, they served tinga like this: Tostada shell Spread with some mashed or pureed black beans (I use refried sometimes) Spread with tinga Spread with cheese and cream. The cream is essential. If you don't know this healthy trick already, a great, healthy substitute for sour cream is plain yogurt... mmmm... full fat is the best. You can substitute it in for all your sour cream needs.

So this recipe was actually inspiration moreso than something I followed BUT, the tostados were superb and I very thorougly enjoyed them! Thanks for the submission!

This is a great recipe!! After living with a family in Mexico for 5 months, I began to love spicy food. This recipe is the closest that I have found to my host mother's recipe and I make it for all my Spanish friends. Beware: it can be very spicy, so I would recommend that you cut down on the Adobo until you try it out. Don't worry about being too exact..Mexican cooking is about feeling. I personally loved it, but my mom couldn't deal with the level of heat.

Excellent. I've been looking for a recipe for tinga for quite a long while and this is very good. Thanks so much!

I never knew the name of these, but we make them quite often. My MIL (and DH) are from Mexico and I got the recipe from her. YUM! The only thing I add that wasn't listed is sliced avocado on the top. It is creamy and helps cool the heat from the spicy chicken. You will LOVE these!

Great recipe, it's authentic! Here's a tip for managing the spiciness of this dish (especially when some of your family doesn't do spicy and some like it HOT): Instead of blending the whole can of chipotles into the sauce, only blend in maybe one (you can never tell just how hot a given can will be). Then pull a few whole peppers out of the can and add them to the final mixture. Let them simmer in there to get that delicious smoky flavor, but avoid breaking them up, since the spiciness will mix into every bite if they are in pieces and the seeds get out. Finally, blend the remainder of your can into a paste that each person can smear onto his or her tostada according to spiciness preferences. Also - don't worry about your tomatoes being too juicy. This dish *should* be a little watery (a little juice will slide off the tostada); if it's really, really too watery, then a) serve it with a slotted spoon or b) let it simmer down for a while and it will thicken just like spaghetti sauce does. Goes great with Agua de Jamaica (an easy and delicious hibiscus tea).

I made this dish for my family and we all loved it!!! I would highly recommend if you like spicy meals!

These were good but the jar of peppers I had were ATOMIC. too spicy!

My husband is from Mexico..my Mother-in-Law makes this all the time, and I never thought to ask her how. Wanting to make it for dinner tonight, I searched for a recipe. This is all the ingredients, and it turned out the same. We don't use the sour cream. And I substituted ground beef for the chicken, the way MIL does sometimes. Put some shreded lettuce on top of the Tinga, and you're good to go!

This was way to spicy. Would have been better with only half the can of peppers. We ate it with cheddar cheese, sour cream and lettuce. I also used only 2 onions and thought that was more than enough. If i had used less peppers this probably would have been 5 stars.

This is a delicious and easy to prepare meal. After reading viewer comments regarding spiciness, I decreased the chipotles by half. After having tasted the recipe, though, in the future I will prepare the dish with the full chipotle recommendation. The sour cream and cheese nicely balance the spiciness of the sauce. I used fajita sized flour tortillas instead of tostadas. Fresh slices of avocadoes would be delicious wrapped with the chicken. I served these with cheese and jalepeno mashed potatoes.

This tinga is amazing. I have a mexican neighbor who made this for me and this was the only recipe I found to be exactly like the way she made it. The only thing to note about it is that you may want to change the amount of chipotle peppers you use depending on your spiciness tolerance.

I love spicy food but this was HOT! And I even decreased the chipotles by about 1/2. The peppers were overwhelming and really all you could taste.

Fantastic! We loved these tostados. To save time I used a rotisserie chicken, and a large can of whole tomatos drained. Also, seven onions is a little excessive. I used three, and that was plenty. Very spicy...they just tasted great!

I ABSOLUTELY LOVED THIS! Cannot praise enough! I added (half a head) of thinly sliced cabbage and fried that along with the onions. I like Tinga juicy, so I used some of the chicken broth from the boiled chicken and boiled a couple of california chili pods, then tossed that in the blender until smooth and added it to the chicken/cabbage/onion mixture until I reached the preferred amount of juicyness. Served over sour cream on tostadas and topped with a splash of lemon juice. Mmm... Thanks for sharing!

It is wonderful!!

Excellent! I made this in my crock pot and it turned out great. It was also SUPER easy that way - no boiling and the chicken basically falls apart after 8 hours on low, so shredding is piece of cake. (I put the chicken breasts in the crock pot with the sauteed onions & garlic; then I blended the tomatoes & peppers and put those in there as well to cook all day.) The first time I made this I used WAY too many peppers (I was trying to do a half batch) and we couldn't even eat it. But the second time we got the spice level right for us and it was a hit - about one whole chipotle pepper per tomato. We also like to put black beans on the tostada with it. Very unique, authentic flavor!

This is very good and very easy to make. You can adjust the spiciness by adding/subtracting chipotle peppers. My husband, who is from Mexico, loves it and asks for it all the time. Great job!