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Chicken Tinga Tostados
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Authentic Mexican dish with smoky chipotle flavor. Ideal for buffets or as tasty leftovers. Adjust spice level by reducing chipotle peppers.
Ingredients:
  • 6 bone-in chicken breast halves
  • 7 medium onions, thinly sliced
  • 1 clove garlic, chopped
  • 0.25 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
Instructions:
  • In a large pot, combine the chicken, 1/4 cup of sliced onion, garlic, and enough water to cover the ingredients. Bring to a boil and simmer for about 25 minutes until the chicken is no longer pink. Remove the chicken, let it cool, then shred the meat, discarding the skin and bones.
  • In a large skillet over medium heat, sauté the remaining onion slices in the heated oil until transparent. Boil the tomatoes in a pot of boiling water (you could use the leftover chicken broth) until they split open.
  • Blend together the tomatoes, chipotle peppers, and chicken bouillon until smooth. Season with salt and pepper. Transfer the mixture to a large pan and mix in the shredded chicken and cooked onions. Heat everything through.
  • Spread a dollop of sour cream on each tostada shell and generously add a spoonful of the delicious chicken on top. Enjoy!

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