Chicken Tinga Tostadas
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.
- 2In 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.
- 3In 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.
- 4Add the chicken and reduce heat to medium. Cook for 25 minutes.
- 5Add the chicken and reduce heat to medium. Cook for 25 minutes.
- 6Add the chicken and reduce heat to medium. Cook for 25 minutes.
- 7Remove the chicken from the broth and shred.
- 8Remove the chicken from the broth and shred.
- 9Remove the chicken from the broth and shred.
- 10In a blender, combine the cooked tomatoes, remaining garlic, half a can of chipotle peppers, and chicken bouillon. Blend until smooth.
- 11In a blender, combine the cooked tomatoes, remaining garlic, half a can of chipotle peppers, and chicken bouillon. Blend until smooth.
- 12In a blender, combine the cooked tomatoes, remaining garlic, half a can of chipotle peppers, and chicken bouillon. Blend until smooth.
- 13In 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.
- 14In 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.
- 15In 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.
- 16Add the blended sauce to the pan and bring to a simmer. Add the remaining bay leaf and simmer for five minutes.
- 17Add the blended sauce to the pan and bring to a simmer. Add the remaining bay leaf and simmer for five minutes.
- 18Add the blended sauce to the pan and bring to a simmer. Add the remaining bay leaf and simmer for five minutes.
- 19Add the shredded chicken to the sauce and cook for a couple of minutes.
- 20Add the shredded chicken to the sauce and cook for a couple of minutes.
- 21Add the shredded chicken to the sauce and cook for a couple of minutes.
- 22In another small frying pan over medium heat, add oil and fry the tortillas until golden brown and crispy. About 3 minutes per side.
- 23In another small frying pan over medium heat, add oil and fry the tortillas until golden brown and crispy. About 3 minutes per side.
- 24In another small frying pan over medium heat, add oil and fry the tortillas until golden brown and crispy. About 3 minutes per side.
- 25Assemble the tostadas: Spread sour cream on the tortillas, top with tinga, lettuce, and queso fresco.
- 26Assemble the tostadas: Spread sour cream on the tortillas, top with tinga, lettuce, and queso fresco.
- 27Assemble the tostadas: Spread sour cream on the tortillas, top with tinga, lettuce, and queso fresco.
Ingredients
- 1 lb chicken breast or thigh
- 1 lb chicken breast or thigh
- 1 lb chicken breast or thigh
- 8 corn tortillas
- 8 corn tortillas
- 8 corn tortillas
- 1 cup oil
- 1 cup oil
- 1 cup oil
- 3 roma tomatoes
- 3 roma tomatoes
- 3 roma tomatoes
- 1 small white onion
- 1 small white onion
- 1 small white onion
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- 3 bay leaves
- 3 bay leaves
- 3 bay leaves
- 1 can chipotle peppers in adobo sauce
- 1 can chipotle peppers in adobo sauce
- 1 can chipotle peppers in adobo sauce
- 1 cup lettuce
- 1 cup lettuce
- 1 cup lettuce
- 1 cup queso fresco
- 1 cup queso fresco
- 1 cup queso fresco
- 1 cup sour cream
- 1 cup sour cream
- 1 cup sour cream
- 1 tsp chicken bouillon
- 1 tsp chicken bouillon
- 1 tsp chicken bouillon
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
medium potblendersmall frying pan