Tinga (Mexican Dish)

Directions

1. 1
   In large sauce pan wilt the 5-6 sliced onions in the oil until very soft, but not brown.
2. 2
   About 10-15 minutes meanwhile in blender add as many chipotle chiles as you dare (when making it for my husband I add the whole can) and add lots of the adobo from the can as it adds tons of flavor but almost no heat.
3. 3
   To the chiles add the tomatoes, chopped onion, garlic, bullion, and salt blend until smooth.
4. 4
   Add puree to onions and cook about 5 minutes.
5. 5
   Add shredded meat (to make the shredded meat I boil a chuck roast, or pork roast for several hours in salted water until very tender and then shred-the chicken I just boil until cooked through and no longer pink, if cooked too long it will become mushy) stir entire mixture and cook until warmed through 1-2 minutes.
6. 6
   To eat take a tostada and spread with sour cream.
7. 7
   Sprinkle on some parmesan cheese if desired.
8. 8
   Add shredded lettuce and top with tinga mixture.
9. 9
   Bite!
10. 10
    Serve with several napkins on the side.