3chipotle peppers in adobo saucemore or less to taste
8oz.tomato sauce
juice of 1 lime
1/4tsp.sugar
1tbsp.chicken flavor bullion granulesI used Better Than Bullion
16 tostada shells
1/2 - 1cuplight sour cream
salt & pepper to taste
Optional toppings: refried beanslettuce, tomato, cheese, black olives, green onions, guacamole
Instructions
In a large pot, place the chicken, 1/4 cup of the slice onion, garlic and cover with water. Bring to a boil and cook over medium-high heat until done (about 20-25 minutes). Remove chicken from pot and shred meat.
While the chicken is cooking, heat oil in a large skillet over medium heat. Add the remaining onion slices and cook until transparent.
Bring a medium-sized pot of water to boil over high heat. Cut an "X" in the bottom of each tomato. Place a couple tomatoes at a time in the boiling water and boil until the tomatoes split or the skin begins to peel. Continue until all tomatoes are done, core and pull the skins away from the tomatoes. Discard the cores and peels.
Place tomatoes, chipotle peppers, boullion, tomato sauce, lime juice and sugar in a blender. Process until smooth (use caution if the mixture is hot). Taste the sauce and make any adjustments (i.e. add salt & pepper if needed).
Pour the sauce in the slow cooker and add the cooked onions and shredded chicken. Set on low and keep warm until serving. Alternative: mix in a large pot and serve immediately.
To serve: spread a small amount of sour cream on a tostada, top with the chicken mixture and optional toppings.
Notes
- Nutritional information is provided as a reference only.- Bonus tip: before you discard the lime rinds, cut each lime half into 1/4's and rub the cut side over your sink and faucet for a sparkly clean finish. This also works with lemons.- Original Chicken Tinga Tostada recipe found HERE on AllRecipes.com. I adjusted several quantities and added tomato sauce, lime and sugar.