Chicken Tinga Tostados
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
57
Spice
61
Sweetness
51
Sourness
38
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
7 medium
Onion (thinly sliced)1 clove
Garlic (chopped)1 cup
Vegetable Oil6 medium
Tomatoes1 cup
Sour Cream1
SaltDirections:
1
Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover
2
Bring to a boil, and cook until no longer pink, about 25 minutes
3
Remove chicken, cool, and shred meat
4
Discard skin and bones
5
Heat oil in a large skillet over medium heat
6
Add the remaining onion slices, and fry until transparent
7
Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open
8
Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor
9
Process until smooth
10
Season with salt and pepper
11
Pour this mixture into a large pan, and add the shredded chicken and cooked onions
12
Heat through
13
To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken