Directions
- 1In a medium pot over high heat, add water, half of the onion, one garlic clove, salt, black pepper, and two bay leaves. Bring to a boil.
- 2Add the chicken and reduce heat to medium. Cook for 25 minutes.
- 3Remove the chicken from the broth and shred.
- 4In a blender, combine the cooked tomatoes, remaining garlic, half a can of chipotle peppers, and chicken bouillon. Blend until smooth.
- 5In a small frying pan over medium-high heat, add oil and the other half of the onion (cut into small strips). Sauté for two minutes.
- 6Add the blended sauce to the pan and bring to a simmer. Add the remaining bay leaf and simmer for five minutes.
- 7Add the shredded chicken to the sauce and cook for a couple of minutes.
- 8In another small frying pan over medium heat, add oil and fry the tortillas until golden brown and crispy. About 3 minutes per side.
- 9Assemble the tostadas: Spread sour cream on the tortillas, top with tinga, lettuce, and queso fresco.
Ingredients
- 1 lb chicken breast or thigh
- 8 corn tortillas
- 1 cup oil
- 3 roma tomatoes
- 1 small white onion
- 2 garlic cloves
- 3 bay leaves
- 1 can chipotle peppers in adobo sauce
- 1 cup lettuce
- 1 cup queso fresco
- 1 cup sour cream
- 1 tsp chicken bouillon
- 1 pinch black pepper
- 1 pinch salt
Equipment
medium potblendersmall frying pan
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