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Chicken Tinga Tostados

SUBMITTED BY: NANCHE30 PHOTO BY: gimmedatcheesecake

"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."
RECIPE RATING:
The reviewer gave this recipe 31 stars. This recipe average a 4.7 star rating.
Read Reviews (23)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2006 by GINAXS
Excellent! I made this in my crock pot and it turned out great. It was also SUPER easy that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2005 by JOHNNYRINGO
This is one of the best recipes I have gotten off this website. I wouldn't change anything... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2004 by HAUGHTIE
FANTASTIC! Definately follow the directions although the recipe appears to call for too many... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2008 by gimmedatcheesecake
very authentic flavor! (Needed some salt though.) If you are like me and like flavors with "a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2006 by tammyfaye
This is a delicious and easy to prepare meal. After reading viewer comments regarding... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2006 by loves2cook
Fantastic! We loved these tostados. To save time I used a rotisserie chicken, and a large... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2005 by JILLZEE
Delicious! Very spicy, we like that in our house. I used a can of diced tomatoes w/jalapeno... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2007 by Royann
My husband is from Mexico..my Mother-in-Law makes this all the time, and I never thought to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by jrougle
I made this dish for my family and we all loved it!!! I would highly recommend if you like... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2007 by smilychik3000
This was way to spicy. Would have been better with only half the can of peppers. We ate it...