Place oil in a large frying pan over medium heat. Sauté onion and garlic until translucent, stirring frequently, 6-8 minutes. Stir in tomatoes and oregano and continue to cook for another 5 minutes. Add shredded chicken, TABASCO® Sauce and chicken stock. Simmer another few minutes or until liquid is absorbed. Add salt.
Spoon chicken tinga onto the tostadas. Garnish with a dollop of Mexican crema, a sprinkle of queso fresco and minced cilantro.
*You can easily make your own shredded chicken by boiling a whole cut-up chicken (approx. 4 pounds) with 1 quartered onion, 4 cloves peeled garlic, 1 stalk celery and 1/2 bunch of cilantro. Boil for 45-50 minutes or until cooked. When the chicken has cooled, pull the meat off the bone in large chunks, then shred to desired consistency. Discard skin and bones. Save the broth for any Mexican dish that calls for chicken stock.
Makes 8 tostadas.