step 1
Peel and cut Yellow Onion (1) into quarter inch slices, and set aside.
step 2
Finely chop Garlic (1 clove) and set aside.
step 3
Cut (score) a two inch x, centered, on the bottom end of the Roma Tomato (1).
step 4
Juice Lime (1) into a small bowl.
step 5
Remove the stems from the Fresh Cilantro (1/2 cup) leaves and discard. Roughly chop the leaves, and set aside.
step 6
In a medium pot over high heat add Water (8 cups), Chicken Breasts (2), garlic, a quarter of the chopped onion, and bring to a boil.
step 7
Cook the chicken for eight minutes until fully cooked through and no longer pink.
step 8
Remove chicken, cool, and shred meat. Keep water on high heat for the next step. Set shredded chicken aside for plating.
step 9
Meanwhile, in a small saucepan over low heat, add Canned Black Beans (2 1/3 cups), lime juice, Ground Cumin (1/2 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Cook for nine minutes until heated through.
step 10
Add half of the cilantro leaves and keep warm for plating.
step 11
In the same pot used for the chicken, add the tomato to the boiling water and cook for thirty seconds, then remove.
step 12
Carefully peel the skin from the tomato, and discard the skin.
step 13
In the base of a food processor, add the peeled tomato, Chipotle Chili Puree (2 Tbsp), Chicken Base (1 pckg), and Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Process until smooth and set aside.
step 14
In a medium saucepan over medium high heat, add Vegetable Oil (as needed) and heat to 375 degrees F (180 degrees C).
step 15
Meanwhile, in a medium saute pan over medium high heat, add Vegetable Oil (1 Tbsp). Add the remaining onions and saute.
step 16
Add the shredded chicken and the chipotle sauce. Cook for three minutes until completely heated through.
step 17
Add the White Corn Tortillas (4) one at a time into the saucepan with hot oil, and cook on each side for one minute until crispy. Repeat the process until all the tortillas are fried.
step 18
Place the fried tortillas on a paper towel to drain.
step 19
Divide the tostada shells between two plates. Spread Sour Cream (1/2 cup) over the tostada shells and top each shell with chicken tinga mixture and remaining cilantro. Place the black beans in a small bowl on the side.
