Traditional Mexican Chicken Tinga

1. In a pot, add water, 1 tbsp salt, garlic cloves, and 1/2 of an onion.
2. Once the water is boiling, add the chicken breast and boil for 25-35 minutes or until cooked.
3. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth.
4. Boil the tomatoes in the same water for 5-6 minutes or until they slightly blister.
5. To a blender, add the chicken broth, onion, garlic, tomatoes, chiles en adobo to taste (spicy), and seasonings to taste.
6. Slice the remainder of the onion into thin pieces and shred chicken using your preferred method.
7. Add the chorizo and cook for 5 minutes. Add the sliced onions and cook for 3-4 minutes.
8. Add in the chicken and salsa. Combine well. Add any seasonings if needed. Let it simmer for 10 minutes.
9. Add the tortillas to the air fryer and add a light layer of avocado oil spray. Air fry at 375° F for 8-10 minutes, flipping halfway.
10. Add a light layer of avocado oil spray to a separate pan and add the canned beans. Warm and mash until you have your desired consistency. (To make the beans thicker, drain some of the liquid before adding it to the pan)
11. Once ready to assemble, add a light layer of beans, tinga, and your choice of toppings - Kroger Mercado queso fresco and avocado slices are pictured in the video.