- 10
Ingredients
- Toppings:
- 1 Large Tomato, quartered
- 4 Large Tomatoes, chopped
- 2 Onions, quartered
- 3 Onions, chopped
- 2 Garlic Cloves, chopped
- 1 × 7 oz can Chipotle Peppers In Adobo Sauce
- 4 tsp Salt or, to taste
- 2 lbs Skinless Boneless Chicken Breast
- 6 cups Water
- 1/4 cup Corn Oil
- Corn Tostadas
- Iceberg Lettuce, finely sliced, optional
- Avocado; Pitted, peeled and sliced
- Mexican Crema or Sour Cream
- Queso Fresco or Cotija, crumbled
- Salsa, optional
- Radishes, sliced, optional
Preparation
Step 1
In a medium pot, place chicken, water, 2 teaspoons salt, 1 garlic clove and 2 quarters of onion. Cover and simmer about 30 minutes on medium to high heat. Reserve the stock. Allow the chicken to cool, then shred.
In a blender, add the 2 additional quarters of the onion and tomato, chipotle peppers, remaining salt, 1 garlic clove, and enough chicken broth to fill the blender half way, then process until smooth.
Heat the oil in a large deep pan, over medium heat. Once hot, but not smoking, stir in four quarters of one onion and cook until soft and translucent, 5-6 minutes. Add tomato and cook for an additional 10 minutes. Add the cooked chicken, chipotle sauce from blender and more chicken broth, if too dry. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Add salt to taste.
In a heavy skillet, heat 1/4 inch oil. Fry tortillas, one at a time, in hot oil for 20-40 seconds on each side, or until crisp and golden. Drain on paper towels. Keep warm in foil, in a 250 degree oven. Store bought tostadas can also be used.
To assemble, place a warm tostada on a serving plate, spoon on chicken tinga, lettuce, 1-2 slices of ripe avocado, crumbed queso fresco and crema or sour cream. Drizzle with salsa to taste.