How to Make Tostadas De Tinga

Tostadas De Tinga is a Mexican dish that can easily be prepared by even the most inexperienced cook, provided the right ingredients are used. The dish is perfect for celebrations including buffets. Even the leftovers are worth nibbling on, at the end. The most common version of Tostadas De Tinga uses shredded chicken and a variety of spices to give the dish that original Mexican touch. The use of peppers makes it all the more spicier and appealing. The dish can be whipped up in a little over an hour and is a delight that few sitting at the table would want to miss.

Prep time: 20 min
Cook time: 1 hour
Total time: 1 hour 20 min
Yield: 8 servings
Utensils : Skillet, large pot, cooking pan, mixing bowl, blender or food processor, cooking spoon

Ingredients:
Bone-in chicken breast halves: 6 pieces
Onions: 7 medium, thinly sliced
Garlic: 1 clove, chopped
Vegetable oil: 1/4 cup
Tomatoes: 6 medium
Chipotle peppers in adobo sauce: 1 (7 ounce) can
Chicken bouillon granules: 1 tablespoon
Tostada shells: 16
Sour cream: 1 cup
Salt and pepper: To taste

Instructions

  • 1

    The chicken has to be cooked first. Place it in a large cooking pot with enough water. Add ΒΌ cup of the sliced onion and the garlic to the pot containing the chicken. Now cook the chicken until it loses its pink raw colour and turns white. Remove the chicken from the broth and keep the cooking liquid. Place the chicken in a mixing bowl and shred the meat from the bones. Keep the shredded meat and discard the bones and the skin.

  • 2

    After the chicken is done, place a skillet on the stove. Heat the oil in it and fry the remaining onions in it. Remove the onions when they turn transparent.

  • 3

    While the onions are being fried, place the tomatoes in a pan. Pour over some of the chicken cooking liquid and boil the tomatoes. The tomatoes are done when they split open.

  • 4

    Pour the boiled tomatoes into a food blender. Top it with the can of chipotle peppers and chicken bouillon. Process the three ingredients well into a smooth puree. Now season with salt and ground pepper (preferably fresh) according to taste. Then, pour this mixture out into a large cooking pan and start heating it. Add the chicken and the fried onions. Stir them together and heat the mixture through.

  • 5

    When the dish is heated through, remove it from the pan and pour it out into a serving dish. Place this dish next to the bowl of sour cream and tostada shells. Serve and enjoy.

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