A recipe from my 4th grade student’s mom who brought me these spicy chicken tostadas on conference night. Authentic Mexican that’s easy and delicious.
SCALE
INGREDIENTS
- 1 whole chicken (could sub pulled rotisserie chicken)
- 1 bottle chipotle peppers in adobo sauce
- 8 medium tomatoes, very ripe
- 2 onions
- 2 cloves garlic
- lettuce, queso, crema, and tostadas
INSTRUCTIONS
- Boil the whole chicken with 1 coarsely chopped onion and 1 clove chopped garlic. When cooked through, shred chicken and set aside.
- Wash whole tomatoes and place them in a pan on the stove (no water, no oil). Heat them until the skins get roasted and the insides are soft, turning them frequently.
- Put tomatoes, chipotles, and 1 clove garlic in the blender. Salt to taste and a little bit of water. Puree until smooth or to the consistency that you like.
- Cut the other onion into large chunks or long, skinny strips. Saute the onion in a large pan with a little oil until translucent. Add tomato mixture and bring to a boil. Add shredded chicken and heat through.
- Assemble tostadas with chicken mixture, queso, crema, salsa, and lettuce. Enjoy!
