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" We know Latino&amp;#039;s are all about familia, but this family takes it up a notch. The mujeres of Muy Bueno Cookbook span three generations and consist of El Paso natives Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza. Though now living apart, they began the blog to share the dishes they grew up with, as well as the new ones they picked up along the way. On the site you&amp;#039;ll find a mix of traditional south of the border meals, old school northern Mexico dishes, and new Latin fusion recipes that are sure to knock your socks off. Be sure to check out their book Muy Bueno, and catch them in our Summer issue of CFL on newsstands April 30th! (pg. 11) Below find the recipe to their delicious Chicken Tinga, perfect for a summer bbq!  Recipe yields 10 - 12 servings Ingredients 6 cups water 2 pounds skinless/boneless chicken breast 4 teaspoons salt, divided 1 clove garlic 1 medium yellow onion, quartered 1 large vine ripened tomato, quartered 1 (7-ounce) can chipotle peppers in adobo sauce 1/4 cup canola oil 1 large yellow onion, chopped 3 large vine ripened tomatoes, chopped 1 clove garlic, chopped 12 Flat tostada shells, packaged or corn tortillas  Instructions In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve. Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve. In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth. Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes. Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes. Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes. Add salt to taste. Tostadas In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used. Assemble To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream. Garnish tostada with toppings of your choice.  "^^<http://www.w3.org/2001/XMLSchema#string>
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