Chicken Tinga Tostados recipe
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Ingredients
- 6 bone-in chicken breast halves 7 medium onions, thinly sliced 1 clove garlic, chopped ¼ 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
Nutrition Info
- 514 caloriescarbohydrate: 29 gcholesterol: 107.7 mgfat: 27.1 gfiber: 4.2 gprotein: 38 gsaturatedFat: 8.4 gservingSize: -sodium: 445.2 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Tinga Tostados
Directions
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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.
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.
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.
To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.