Directions
- 1Boil 3 chicken breasts.
- 2Add half an onion to the pot.
- 3Add 2 garlic cloves.
- 4Add 2 bay leaves.
- 5Add some chicken bouillon.
- 6Add a little bit of salt.
- 7Take the chicken out of the pot.
- 8Shred the chicken.
- 9Add oil to a pan and cook 2 tomatoes, 2 garlic cloves, and a piece of onion.
- 10Once the tomatoes, garlic cloves, and onion are soft, add everything to the blender.
- 11Add a whole can of chipotle peppers to the blender.
- 12Add about a cup and a half of the water where you boiled the chicken.
- 13Add 2 spoonfuls of chicken bouillon to season.
- 14Add a little bit of salt.
- 15Add oil to a pan and sauté some onions.
- 16Once the onions are soft, add the chicken.
- 17Let it cook together for about a minute.
- 18Add all the sauce.
- 19Give it a good mix and make sure all the chicken is nicely coated.
- 20Cover and let it simmer on medium-low for about 5 minutes.
- 21Add some Mexican sour cream, the tinga, some lettuce and finally, some queso cotija to your tostada.
Ingredients
- 3 chicken breast
- 0.5 onion
- 2 garlic cloves
- 2 bay leaves
- chicken bouillon
- salt
- 2 tomatoes
- 2 garlic cloves
- 1 piece onion
- oil
- 1 can chipotle peppers
- 1.5 cup water
- 2 spoonfuls chicken bouillon
- salt
Equipment
pottongsforkshredderpanbowlblender
Tips
- You can add about 4 chipotle peppers if you don't want it that spicy.
- If the sauce needs it, add more of the water where the chicken was boiled.
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