Chicken Tinga Tostados
chicken breast, onions, tomatoes, sour cream, shells, sauce, bouillon, garlic
Ingredients
6 bone-in chicken breast halves 7 medium onions, thinly sliced 1 clove garlic, chopped 1/4 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
Directions for Chicken Tinga Tostados Recipe
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.
Read the full directions on Allrecipes.com
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