CHICKEN TINGA TOSTADAS
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 2 lbs. boneless, skinless chicken breasts
- Salt & freshly ground black pepper
- 1 large onion, thinly sliced
- 3 large garlic cloves, minced
- One (28 oz.) can diced tomatoes
- 3 canned chipotles in adobo, coarsely chopped
- 1 cup chicken broth
- 12 corn tortillas
- 2 oz. Cotija cheese, crumbled
- Sliced scallions and chopped cilantro, for garnish
- Canola oil for frying tortillas
Heat 3 tablespoons olive oil over medium-high heat in a large non-stick skillet. Season chicken with salt and pepper, and cook until browned, turning once (about 12 minutes). Add chicken to a 9x13-inch baking dish and pour off fat from skillet.
Add the remaining 3 tablespoons olive oil and cook the sliced onion. Cook over medium-high heat until lightly browned and softened, stirring occasionally (about 5 minutes). Add minced garlic and cook 2 minutes more. Add diced tomatoes and their juices, the chipotles and the broth and bring to a boil.
SImmer the sauce for about 20 minutes until slightly reduced and thickened. Stir every few minutes.
Preheat oven to 350 degrees F.
Transfer sauce to a food processor and let cool for about 15 minutes. Puree until smooth and season with salt and pepper. Pour over chicken and bake, uncovered in the center of the oven for about 30-45 minutes, until the meat is tender and the sauce is really thick.
Near the end of the cooking process, heat about an inch or 2 of canola oil to about 360 degrees F. Fry the tortillas individually for a few minutes each until crisp like a chip. Remove to paper towels, and sprinkle salt over the top of each tostada.
Remove chicken from the sauce and shred the meat. Return shredded chicken to the sauce. Spoon chicken mixture onto each tortilla and sprinkle with crumbled cheese. Garnish with scallions and cilantro and serve hot.
By Jenn Lewis
This article adapted from this site