I found it. Hurrah!

I found it.  I've been looking for the secret ingredient to make Chicken Tinga Tostados like Ashley made for me in Mexico.

Here it is... Chilpotle Peppers in Adobo Sauce.

It was indeed in the International Foods Isle of my good old Meijers store.



Here's the recipe, if you'd like to try it too.
And there's a picture of the dish at the bottom of the post.  I plan to cut it in half, because there's just the two of us.


Ingredients:

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

Directions

1.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.

2.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.

3.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.

4.To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.