Chicken Tinga Tostados Good Recipes
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|Chicken Tinga Tostados|
"This proper Mexican recipe I picked up while living in Mexico. It has a highly spiced, smoky taste from chipotle peppers. It is perfect for a buffet where humans can serve themselves or even higher heated up as leftovers tomorrow! If this is too spicy for you, try the usage of much less chipotle peppers."
- 6 bone-in chook breast halves
- 7 medium onions, thinly sliced
- 1 clove garlic, chopped
- 1/four cup vegetable oil
- 6 medium tomatoes
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 tablespoon fowl bouillon granules
- 16 tostada shells
- 1 cup sour cream
- salt and pepper to flavor
|Prep : 20M||Cook : 8M||Ready in : 1H20M|
- Place the chicken right into a large pot together with 1/four cup of sliced onion, garlic, and enough water to cowl. Bring to a boil, and cook dinner till no longer crimson, approximately 25 mins. Remove chicken, cool, and shred meat. Discard pores and skin and bones.
- Heat oil in a massive skillet over medium warmth. Add the last onion slices, and fry till obvious. Place tomatoes right into a pan of boiling water (you may use the leftover chicken water), and boil until they split open.
- Place the tomatoes, the complete can of chipotle peppers, chicken bouillon right into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this aggregate into a big pan, and upload the shredded hen and cooked onions. Heat via.
- To serve, each person spreads a few bitter cream on their tostada shell, and tops with a spoonful of the hen.
- Try the usage of a Reynolds® gradual cooker liner on your sluggish cooker for less difficult cleanup.
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