Tinga de Pollo Tostadas
Tinga de Pollo... shredded chicken in a rich, spicy tomato-chipotle sauce with sliced onions.
Ingredients
- 3 large boneless skinless chicken breasts, cooked and shredded *See notes
- 1-2 chipotle peppers in adobo sauce
- 2 teaspoons of minced garlic
- 5 Roma tomatoes
- 1 large white onion sliced
- 1 cup chicken broth
- 10 corn tortillas
- Salt and pepper to taste
- Optional toppings: Avocado slices Cotija cheese, lime crema, shredded lettuce
Instructions
- Cook and shred chicken breasts, and set aside.
- In a large skillet or Dutch oven, saute the onions until they are transparent.
- Add the shredded chicken, and cook for 3-4 minutes on low heat
- Blend the garlic, tomatoes, chicken broth, and chipotle in a blender and add to the meat mixture.
- Cook for 10 to 15 additional minutes or until most of the liquid has evaporated
- Place the chicken mixture on a fried or baked tostada and top with your favorite toppings.
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