Chicken Tinga Tostados

Place the chicken into a large pot along with 1/4 cup of sliced onion garlic and enough water to cover. Bring to a boil and cook until no longer pink about 25 minutes. Remove chicken cool and shred meat. Discard skin and bones.

Heat oil in a large skillet over medium heat. Add the remaining onion slices and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water) and boil until they split open.

Place the tomatoes the whole can of chipotle peppers chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan and add the shredded chicken and cooked onions. Heat through.

To serve each person spreads some sour cream on their tostada shell and tops with a spoonful of the chicken.