Chicken Tinga Tostados

Name: Chicken Tinga Tostados
Total time: 80
Yield: 8
Ingredients: 6 bone-in chicken breast halves; 7 medium onions, thinly sliced; 1 clove garlic, chopped; 0.25 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 by NANCHE30 from allrecipes.com

1 Hr. 20 Mins.

Ingredients

8 servings

•

6 bone-in chicken breast halves
•

7 medium onions, thinly sliced
•

1 clove garlic, chopped
•

0.25 cup vegetable oil
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6 medium tomatoes

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1 (7 ounce) can chipotle peppers in adobo sauce
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1 tablespoon chicken bouillon granules
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16 tostada shells
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1 cup sour cream
•

salt and pepper to taste

Instructions

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.