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."

Ingredients :

  • 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

Instructions :

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.

Notes :

  • Try the usage of a Reynolds® gradual cooker liner on your sluggish cooker for less difficult cleanup.

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Videos For Chicken Tinga Tostados :

Tostadas de tinga de pollo deliciosa receta
Tostadas de tinga de pollo deliciosa receta

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