1 roughly chopped garlic clove 1 pound tomatoes or 3 tomatoes boiled 30 seconds, peeled and seeded
1 cup sliced tomatillos, husked and rinsed
1 sprig of marjoram
1 sprig of thyme
½ teaspoon crumbled dried oregano
1 ½ teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons pureed chipotle
1 cup warmed refried pinto beans (can be home made or canned)
Shredded iceberg lettuce gor garnish
Avocado Slices for garnish
Queso Fresco for garnish
Mexican Crema for garnish
Radishes, sliced in ¼-inch rounds for garnish
Salsa (homemade or store bought) for garnish
Combine ingredients for the chicken in a large heavy sauce pan.
Bring to a boil and reduce to a simmer. Simmer for 20 minutes.
Turn heat off and remove chicken from liquid. reserve liquid reserve for later use.
Shred the chicken, using your hand in thin slices.
In a large heavy saute pan, cook chorizo over medium heat until fully cooked, about 6 minutes.
Remove chorizo and reserve. If chorizo does not leave 2 tablespoons of fat, add 2 tablespoons of vegetable oil to the pan.
When oil is hot, add onion. Saute until translucent and fragrant, about 3 minutes. Add garlic and saute for 1 minute. Add tomato and cook for 1 minute. Add tomatillos and cook for 1 minute.
Add marjoram, thyme, oregano,chorizo, chicken, salt, pepper, and chipotle. Continue cooking for another 3 minutes.
Add between ½ and 1 cup of the chicken cooking liquid (broth), depending on thickness of sauce. Cook for 5 more minutes. Place 2 tablespoons of tinga on a tostada smeared with 1 tablespoons of refried beans tostada.
Serve immediately with toppings on the side so people assemble themselves.