4 boneless, skinless chicken breast
1 can 7 3/4 oz El Pato tomato sauce (the yellow can)
1 medium yellow onion
1/2 cup chicken broth
1 TB chicken bouillon
1 tsp garlic salt
1tsp sea salt
1 tsp parsley flakes
1TB season salt
sour cream
shredded cheddar cheese
Tostadas
Over Medium heat, place chicken in a pot, cover with water, add all the spices, keep on medium heat until chicken is cooked. Once Chicken is cooked, remove from the pot and let cool.
While the chicken is cooking I thinly slice my onion. I cut it in half, and thinly slice it that way, then set it aside.
Once chicken is cool, shred it all. I just tear it apart with my hands into thin pieces. If you feel it needs a little more salt or spices, add them now.
In a pan, add the shredded chicken, the onions, 1/2 the can of pato and the Chicken broth. Simmer until it is heated through.
I only add 1/2 the can of pato, because I do not eat extremely spicy food. If you do love heat, you can add the whole can.
To assemble this deliciousness, I spread about 1 TB of sour cream on top of me tostada shell. Then I add about 1/2 cup of the Tinga, and top with shredded cheese.
Enjoy-