Chicken Tinga Tostados

“This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.”

No ratings yet

Print Recipe Pin Recipe Add to Collection

Course Main Course

Cuisine Mexican

Servings People

Calories 3862 kcal

Equipment

Ingredients

6 bone-in chicken breast halves
7 medium onions thinly sliced
1 clove garlic chopped
1/4 cup vegetable oil
6 medium tomatoes
1 in can chipotle peppers in adobo sauce 7 ounce
1 tablespoon chicken bouillon granules
16 tostada shells
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.

Video

Notes

Calories: 514 | Total Fat: 27.1g | Cholesterol: 108mg

Nutrition

Calories: 3862kcalCarbohydrates: 280gProtein: 267gFat: 193gSaturated Fat: 96gCholesterol: 815mgSodium: 4471mgPotassium: 7837mgFiber: 38gSugar: 60gVitamin A: 8033IUVitamin C: 174mgCalcium: 759mgIron: 12mg

Tried this recipe?Let us know how it was!