Welcome back family!
Today I'm sharing my recipe for tinga tostadas but not without first dedicating a little time to talk about the King of mariachi music, Vicente Fernandez. On December 12, 2021 the world lost a MUSIC LEGEND, VICENTE FERNANDEZ. Whether you are a fan or not but love music then you will agree that the musical legacy he established in the mariachi genres is worthy of respect as he represents a cultural icon to Mexico and loved throughout the world. @_vicentefdez will forever live in our hearts ♥️ May he RIP 🕊 🤍 🙏🏽 #siempreelrey👑#legendsneverdie
Ingredients:
4 Large Boneless Skinless Chicken Breasts
2 to 3 cups Chicken Broth
2 tbs Knorr Chicken Bouillon
1 (7 oz) can Chipotle Peppers (add another can if you like spice)
1-1/4 Yellow Onion
2 Roma Tomatoes
3 Garlic Cloves
6 tbs Canola or Avocado Oil
1 pk Tostadas
Instructions:
1-Add 6 cups of WATER, CHICKEN BREASTS and 2 tbs KNORR SEASONING to a pot.
2-Bring to a boil. Let it simmer til the chicken is fully cooked. Approximately 30 to 45 minutes.
3-Remove the chicken from the pot. Set aside to let it cool off. Preserve the chicken broth.
4-Blend the CHIPOTLE PEPPERS, GARLIC, 1/4 ONION, TOMATOES and 2 to 3 cups of the CHICKEN BROTH. Set aside.
5-Slice the whole ONION. set aside.
6-Shred the chicken by using two forks or by hand. Whichever is easier. Set aside.
7-Over medium heat add 3 tbs of OIL to a pan. Add and sauté the ONION til tender. Approximately 2-3 minutes. Set aside.
8-On the same pan over medium heat add another 3 tbs of OIL. Let it warm up about 1 to 2 minutes then add the CHIPOTLE SAUCE. Be careful with splatters. Keep stirring with a spoon. Approximately 5 minutes.
9-Add the CHICKEN and sautéed ONION to the chipotle sauce. Lower your stove to medium low heat. Keep stirring to mix the sauce with the chicken and onion.
10-Add KNORR SEASONING to the sauce (to your taste).
11-Put the lid on the pan and let it simmer on low heat for about 5 minutes.
Note: My family enjoyed the tostadas by first spreading refried beans on the tostada then the chicken tinga, lettuce and sour cream. You can also top with cotija cheese.
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