Chicken Tinga Tostados

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.
• 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.
• 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.
• to serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.