Rating: 4.5 stars 4.5
183 Ratings
  • 5 star values: 122
  • 4 star values: 42
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 4

This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.

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  • Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.

  • Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.

  • To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

Nutrition Facts

514 calories; protein 38g; carbohydrates 29g; fat 27.1g; cholesterol 107.7mg; sodium 445.2mg. Full Nutrition
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