Making Tinga Chicken Tostadas

In honor of Hispanic Heritage Month, we're showing you how to make tinga chicken tostadas.

CELEBRATING NATIONAL HISPANICHERITAGE MONTH THRU THE TASTEBUDS OF ONE OF OUR OWN!23ABC'S VERONICA MORLEY SHOW'SUS ONE OF HERFAMILY'S FAVORITE CLASSICMEXICAN DISHES THAT'S SURE TOBRING ALITTLE HEAT TO YOUR KITCHEN.IN HONOR OF HISPANIC HERITAGEMONTH,WE'RE SHOWING YOU HOW TO MAKETINGA CHICKEN TOSTADAS!INGREDIENTS1 LARGE ONION SLICED2 CHICKEN BREASTSCOOKED ANDSHREDDED5 FRESH TOMATOES2 CLOVES OF GARLICCHIPOTLE IN ADOBOSAUCE THEAMOUNT DESIRED1 TBSP OF CHICKENBOUILLONSALT AND PEPPER TOTASTECHOPPED CABBAGESOUR CREAMQUESO FRESCO12 CORN TORTILLASFRIED ORBAKED1.

SAUTE THE ONIONS UNTIL THEYARETRANSPARENT.2.

ADD THE SHREDDED CHICKEN,AND COOK FOR A FEW MINUTES.3.

BLEND THE GARLIC, TOMATOES,CHICKENBOUILLON, AND CHIPOTLE IN ABLENDER AND ADD TO THE MEATMIXTURE.4.

COOK FOR 20 ADDITIONALMINUTESOR UNTIL THE LIQUID HASEVAPORATED ALMOST COMPLETELY.5.

PUT THE CHICKEN MIXTURE ONA FRIEDOR BAKED TOSTADA AND TOP WITHLETTUCE, CREAM, AND CHEESE.FOR TOPPINGS, YOU CAN ADD FRESHAVOCADO OR GUACAMOLE, DICEDTOMATOES, PICO DE GALLO, OROTHERSALSAS.FOR DRINKS, FEEL FREE TO PAIRWITHTHE MEXICAN CLASSICS SANGRIASENORIAL OR JARRITOS.

THENFINISH OFF YOUR MEAL WITH ATASTY TREAT -- TRES LECHES CAKEOR PAN DULCE (CONCHAS).AND LET'S BRING CHIEFMETEOROLOGIST ELAINA RUSK BACKIN FOR A LOOK AT YOUR EXTENDED