Serves 1
Directions
- 1Place chicken breasts in a pot with one whole onion, two bay leaves, and a tablespoon of chicken bouillon. Cover with water and boil until cooked through.
- 2Add three roma tomatoes to the boiling water to soften.
- 3Remove softened tomatoes and place them in a blender along with the chipotle peppers, another tablespoon of chicken bouillon, and a splash of chicken stock. Blend until smooth.
- 4Sauté sliced onion in a pan with olive oil.
- 5Pour the blended sauce into the pan with the sautéed onions.
- 6Shred the cooked chicken using a stand mixer.
- 7Add the shredded chicken to the sauce and stir to combine.
- 8Assemble the tostadas by spreading crema on a tostada shell, topping with a portion of the chicken tinga, and garnishing with shredded lettuce.
Ingredients
- 4 whole chicken breast
- 1 whole yellow onion
- 2 whole bay leaves
- 1 tbsp chicken bouillon
- 3 whole roma tomatoes
- 1 can chipotle peppers in adobo sauce
- 1 tbsp chicken bouillon
- 1/2 cup chicken stock
- 1 splash olive oil
- 1/2 whole yellow onion
- 1 whole tostada shells
- 1 dollop crema
- 1 handful lettuce
Equipment
pottongsblenderfrying panwooden spoonstand mixerknife
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