chicken tinga tostados

chicken tinga tostados
  • 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



  1. 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.
  2. 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.
  3. 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.
  4. To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

04/01/2017
chicken tinga tostados, Chicken Breasts recipe PT10M PT2H 6 435 calories
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