• 8servings
  • 60minutes
  • 514calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 bone-in chicken breast halves

  2. 7 medium onions, thinly sliced

  3. 1 clove garlic, chopped

  4. 1/4 cup vegetable oil

  5. 6 medium tomatoes

  6. 1 (7 ounce) can chipotle peppers in adobo sauce

  7. 1 tablespoon chicken bouillon granules

  8. 16 tostada shells

  9. 1 cup sour cream

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.


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