Friday, March 2, 2012
Mexican Tinga Tostadas
Chicken (cooked, cooled and shredded)
4 yellow onions (I used 2 bags of frozen diced onions)
2 cans diced tomatoes (I only used one can)
1 can chipotle peppers in adobo sauce (I used 2 peppers, add more for more heat)
cotija cheese or feta cheese (I used feta, similar tastes)
tostada shells (I scored when I found baked tostada shells WOO HOO!)
Boil chicken. I used chicken tenders for this because they cook faster and are easier to shred. While chicken is cooking, put all onions in pan and cook until translucent (20-30 mins). Shred cooked chicken. Blend/puree diced tomatoes with chipotle peppers and adobo sauce. When onions are thoroughly cooked, add tomato sauce and simmer for 20 min. I was in a time crunch and didn't wait the 20 minutes. I just threw the chicken in it, too! Let cook together for 20 minutes and I added a little of the chicken broth/water (from the pot I boiled my chicken in) to thin it out a little.
While this is cooking, I prepped my tostadas.
Prep tostadas: spread sour cream on tostada, add chicken sauce mixture, top with cheese and cilantro and a squeeze of fresh lime on top! Mommy and Daddy had a slice of avocado, too! Kiddos don't love avocados like we do which is fine by us--more for me! :)
My husband had THREE tostadas. Yep, I'd say it was a successful dinner. It also created a lot of leftovers for us, too. Is 9am too early for a tostada? :)