melissa-dallas
Well-known member
I used 3 chicken leg quarters instead of the breasts-more authentic, flavorful and less stringy. I had pulsed several big farmer's market tomatoes in the food processor & frozen because they got too ripe to eat and used those plus a couple of tablespoons of tomato paste for the tomatoes. I was trying to duplicate this from a restaurant tostado I had last week. It really makes twice as much sauce as is necessary. I froze a pint because it can also be used for shredded pork. I simmered until almost all the liquid evaporated and used about a 1/4 cup of the leftover chicken broth instead of the boullion and added a little salt. Correctly it is served on a tostada spread with refried beans then topped with shredded lettuce, sliced avocado, crumbled queso fresco and a drizzle of crema mexicana. It tastes a bit like a lightly sweet mexican bbq chicken and is not as hot as you would expect.
Chicken Tinga Tostados
From Allrecipes.com
Prep Time: 20 Minutes Ready In: 1 Hour 20 Minutes
Submitted By: NANCHE30 Cook Time: 1 Hour Servings: 8
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 (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
DIRECTIONS:
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.
Chicken Tinga Tostados
From Allrecipes.com
Prep Time: 20 Minutes Ready In: 1 Hour 20 Minutes
Submitted By: NANCHE30 Cook Time: 1 Hour Servings: 8
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 (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
DIRECTIONS:
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.
