Chicken Tinga

Ingredients

• 3 tablespoons safflower oil
• 1/2 white onion about 1/4 pound, slivered
• 2 garlic cloves chopped
• 8 Roma tomatoes or about 2 pounds, rinsed
• 2 tomatillos or about 1/4 pound, husks removed, rinsed
• 1/2 teaspoon dried oregano crumbled
• 1/4 teaspoon marjoram dried
• 1/4 teaspoon dried thyme
• 2 teaspoons sea salt or kosher, or more to taste
• 1/4 teaspoon black pepper freshly ground
• 2 tablespoons sauce from chipotle chiles in adobo, can add whole chiles if more heat is desired
• 5 cups chicken shredded
• 12 corn tostadas such as Guerrero, Mission
• 1 1/2 cups refried beans warmed up, can be home made or store bought
• 3 cups chicken tinga, recipe above
• 1 cup iceberg lettuce thinly sliced
• 1 mexican avocado ripe, pitted, peeled, and sliced
• 1/2 cup cotija cheese crumbled
• 1/2 cup cream Mexican or Latin style
• salsa your choice such as salsa verde, optional
• 8 large flour tortillas
• 4 slices Monterey Jack cheese muenster cheese, or Mexican manchego
• 2 cups chicken tinga, recipe above
• 2 cups guacamole home made or store bought, on the side

Nutrition

• Calories : 1350 calories
• Carbohydrate : 96 grams
• Cholesterol : 345 milligrams
• Fat : 54 grams
• Fiber : 12 grams
• Protein : 117 grams
• SaturatedFat : 19 grams
• Sodium : 3300 milligrams
• Sugar : 10 grams