Chicken Tinga Tostados
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Chicken Tinga Tostados

1. Bone-in chicken breast halves - 6
2. Onions, thinly sliced - 7 medium
3. Garlic, chopped - 1 clove
4. Vegetable oil - ¼ cup
5. Tomatoes - 6 medium
6. Chipotle peppers in adobo sauce - 1 (7 ounce) can
7. Chicken bouillon granules - 1 tablespoon
8. Tostada shells - 16
9. Sour cream - 1 cup
10. Salt and pepper to taste - 1 cup

How to cook deliciously - Chicken Tinga Tostados

1. Stage

Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.

2. Stage

Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.

3. Stage

Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.

4. Stage

To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.