Tinga
   
   1 whole chicken
   1 bag tostadas (try to avoid stale ones)
   1 can chipotle chilies
   2 chiles de arbol or add some cayenne or other chiles
   4 medium tomatoes or maybe 5 if Roma
   garlic
   part of an onion
   sour cream thinned into crema with a little milk
   lettuce sliced very thinly
   avocado
   queso fresco
   
   Poach chicken in a pot with a thick slice of halved onion, garlic. sea salt until it shreds easily (~2.5 hours) reserve broth
   pick chicken while hot
   
   chop lettuce hella thin
   break up queso fresco
   
   line a comal or skillet with tin foil or just use a little oil. Put it on low heat. 
   Add garlic and tomatoes
   add 1/2" slice of 1/4 large onion
   remove seeds frm chile de arbol and rinse then add to pan
   keep turning pan contents to uniformly scorch sides
   
   remove onion and garlic to blender jar
   then chiles and then finally the tomatoes
   add some reserved chicken broth 1/2 cup to start
   add chipotle peppers and salt to taste
   add some lime juice or maybe vinegar
   blend
   
   return skillet to low heat with 1 tsp oil
   add chicken and salsa and mix
   heat until thoroughly warm
   thin sour cream with milk mixing thoroughly
   
   spread tostada with crema
   add chicken
   lettuce
   avocado
   drop on the top more crema
   queso fresco