Tostadas De Pollo Recipes

Steps:

• Deep-fry tortillas in vegetable oil until crispy. Then, fry mashed beans in a pan with pork fat and chopped onions until a solid mixture is formed.
• Spread the mashed beans all over the tortillas from one side only.
• Top beans with the shredded chicken, lettuce, sour cream, and cheese (in that order).
• Plate and serve.
• Enjoy!

Steps:

• 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.
• 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.

Steps:

• Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
• Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
• Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
• Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.

Steps:

• Add water and chicken breasts to a crockpot with ½ of an onion, 2 garlic cloves, and a pinch of salt. Turn the crockpot on to a simmer.
• While chicken is cooking, in a blender, blend ½ onion, tomatoes, 2 garlic cloves, salt, chipotles, and water. Once finished, in a skillet over medium heat, saute julienned onions until transparent.
• Once cooked, add chicken and sauce and cook for 15 minutes to combine.
• Lay a tostada shell on a flat surface, top with chicken mixture and desired toppings/garnishes. Repeat with remaining tostada shells.
• Serve.