Servings: Makes a large amount can cut in half or freeze

5 cups shredded chicken (about a 3 1/2 lb. chicken) 5 cups shredded chicken (about a 3 ½ lb. chicken)
Recipe for Instant Pot: subheading: Recipe for Instant Pot:
Instant Pot Rotissiere Chicken Instant Pot Rotissiere Chicken
 
3 Tbsp. safflower or corn oil 3 Tbsp. safflower or corn oil
1/2 white onion, slivered ½ white onion, slivered
2 garlic cloves, chopped 2 garlic cloves, chopped
8 Roma tomatoes or 2 lbs. rinsed 8 Roma tomatoes or 2 lbs. rinsed
2 tomatillo, or 1/2 lb. husked and rinsed 2 tomatillo, or ½ lb. husked and rinsed
1/2 teaspoon crumbled dried oregano ½ teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram ¼ teaspoon dried marjoram
1/4 teaspoon dried thyme ¼ teaspoon dried thyme
1 1/2 teas. sea or kosher salt or to taste 1 ½ teas. sea or kosher salt or to taste
1/4 teaspoon fresh ground black pepper or more to taste ¼ teaspoon fresh ground black pepper or more to taste
2 Tablespoons sauce from chipotle chiles in adobo sauce (optional) 2 Tablespoons sauce from chipotle chiles in adobo sauce (optional)
(I used about 1 Tablespoon and a half and could have used more) (I used about 1 Tablespoon and a half and could have used more)
1 whole Chipotle chile in adobo sauce, (optional) I didn't use but may consider next time. 1 whole Chipotle chile in adobo sauce, (optional) I didn't use but may consider next time.
 
To serve To serve
Corn tostadas (sold flat and crisp in bags) Corn tostadas (sold flat and crisp in bags)
Refried beans Refried beans
Shredded iceberg letucce Shredded iceberg letucce
Queso Fresco or Cotija crumbled Queso Fresco or Cotija crumbled
Mexican avocado slices Mexican avocado slices

Prepare chicken in the instant Pot: subheading: Prepare chicken in the instant Pot:
Instant Pot Rotissiere Chicken
Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring to a simmer and cook for about 10 minutes or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
Remove tomatoes and tomatillos with a slotted spoon and place them in the jar of a blender or food processor and process until smooth.
Heat the oil in a large and deep pan over medium heat, once it is hot but not smoking, stir in the onion and cook until soft and translucent for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute
Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer stirring now and then until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
Add the shredded chicken and combine it with the sauce. Let it cook occasionally stirring until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.

To assemble toastadas  To assemble toastadas
Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded letuce avocado slices, crumbled cheese and if you want some cream too. You my also serve with salsa verde on the side.  Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded letuce avocado slices, crumbled cheese and if you want some cream too. You my also serve with salsa verde on the side.