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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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The heat can be adjusted to your own taste by adding or cutting down on the chipotle peppers. It works well for a buffet, and is even more flavorful the next day. Ingredients:
6 chicken breast halves |
5 medium onions, thinly sliced |
1 garlic clove, chopped |
1/4 cup vegetable oil |
6 medium tomatoes or 1 (28 ounce) can diced tomatoes |
1 (7 ounce) can chipotle chiles in adobo |
1 tablespoon chicken bouillon granule |
tostadas |
sour cream |
shredded lettuce |
Directions:
1. Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
2. Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
3. Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
4. If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
5. Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
6. Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
7. To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.
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