satx210

6 bone-in chicken breast halves
7 medium onions, thinly sliced
1 clove garlic, chopped
1/4 cup vegetable oil
6 medium tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon chicken bouillon granules
16 tostada shells
1 cup sour cream
salt and pepper to taste

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.

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