Friday, 19 October 2012

Chicken Tinga Tostados(Mexican)


Original recipe makes 8 servings

  1. 6 bone-in chicken breast halves
  2. 1 (7 ounce) can chipotle peppers in adobo sauce
  3. 7 medium onions, thinly sliced
  4. 1 tablespoon chicken bouillon granules
  5. 1 clove garlic, chopped
  6. 16 tostada shells
  7. 1/4 cup vegetable oil
  8. 1 cup sour cream
  9. 6 medium tomatoes
  10. salt and pepper to taste


1. Position the poultry into a huge pot along with 1/4 cup of chopped red onion, beans, and enough water to cover. Bring to a steam, and cook until no longer white, about 25 minutes. Remove poultry, cool, and destroy meat. Eliminate skin and bone.

2. Heat oil in a huge container over method warm. Add the staying red onion pieces, and fry until clear. Position tomato vegetables into a pan of steaming water (you could use the staying poultry water), and steam until they divided open.

3. Place the tomato vegetables, the whole can of chipotle sweet peppers, poultry bouillon into a mixer or huge mixer. Process until sleek, Season with spice up and sodium. Add this combination into a huge pan, and add the destroyed poultry and prepared vegetables. Heat through.

4. To serve, each person propagates some bad cream on their tostada spend, and tops with a spoonful of the poultry.


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