Description
This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.
Ingredients
- 6 bone-in chicken breast halves
- 7 medium onions, thinly sliced
- 1 clove garlic, chopped
- ΒΌ cup vegetable oil
- 6 medium tomatoes
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 tablespoon chicken bouillon granules
- 16 tostada shells
- 1 cup sour cream
- salt and pepper to taste
Instructions
- Place the chicken into a large pot along with 1/4 cup of sliced onion
- garlic
- and enough water to cover. Bring to a boil
- and cook until no longer pink
- about 25 minutes. Remove chicken
- cool
- and shred meat. Discard skin and bones.
- Heat oil in a large skillet over medium heat. Add the remaining onion slices
- and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water)
- and boil until they split open.
- Place the tomatoes
- the whole can of chipotle peppers
- chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan
- and add the shredded chicken and cooked onions. Heat through.
- To serve
- each person spreads some sour cream on their tostada shell
- and tops with a spoonful of the chicken.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8