3/14-Slow Cooker Chicken Tinga Tostadas

Slow Cooker Chicken Tinga Tostadas 

For the Chicken:

3 lbs. boneless, skinless chicken breasts and thighs

1 tsp. salt

½ tsp. pepper 

For the Sauce:

6 roma tomatoes

1 tbsp. Olive oil

1 medium onion, cut into chunks

2 tsp. chicken bouillon

1 cup chicken broth or stock

3 cloves garlic

1 6-7 oz. can chipotle chili peppers in adobo sauce

2 tsp. dried oregano

1 tsp. ground cumin

1 tsp. red pepper flakes 

Garnish:

1 can refried beans

1 bag shredded lettuce

1 bag Cotija cheese, crumbled

1 medium red onion

1 15 oz. can diced tomatoes, drained

Sour cream 

Equipment:

Blender

Large Slow cooker 

For Sauce:  In a large pot over medium-high heat, add oil and once hot, add whole tomatoes, cooking for 2 minutes.  Add onion chunks and cook 2-3 minutes.  Add tomatoes and onion to a blender, along with chicken bouillon, chicken stock, garlic, 2 chipotle chili peppers, 2 tsp. adobo sauce, oregano, cumin, and red pepper flakes  and blend until smooth.  Pour mixture back into pot and warm over medium heat.  Cook 5 minutes.  Taste and add salt, adobo sauce, and more chicken stock, if desired, to taste. 

Add chicken to a large slow cooker and sprinkle with salt and pepper and pour sauce over the top.  Cover and cook on low 4-5 hours, or until chicken is fork tender.  Remove the chicken to a large bowl and let cool for a few minutes.  Shred chicken and return to sauce.  Stir to coat.  

Spread tostada shell with a thin layer of refried beans, chicken, lettuce, Cotija cheese, red onions, diced tomatoes, and sour cream. 

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