Thursday, November 4, 2010
Chicken Tinga with Tostadas
Sarah P made this for us right after she and Devin got married and it has been one of my favorites ever since.
From: Sarah Morris
1-2 chiptle peppers plus adobo
4-5 white or yellow onions - sliced
2 cans stewed tomatoes
1 chicken (boiled and shredded) I use a couple of breasts
garlic chicken stock
Slice onions, saute in oil in pan, blend tomatoes and pepper/adobo - add to pan with onions, chicken, bay leaf and garlic and simmer until thick. Salt to taste, add chicken stock if needed, should be the consistency of barbecue beef. Serve with cream, tostadas, mexi cheese, cilantro and lime.