A tasty Mexican dish. Braise some chicken in spiced up broth then shred, spice some more and add to a toasted tortilla and then top with your favorite toppings. Nothing can go wrong with all that going for you.
I had a couple of skinless boneless chicken breast that I had slated for a roasting, but they were huge and would not roast well. Plus I want Mexican tonight, so I modified one of the last years top posts Spicy Mexican Shredded Pork Tostadas (Tinga) into a chicken recipe. Excellantoooo…
Almost a five.
Notes: You can braise the chicken on the stove top like I did. Or a couple of hours covered in a 300-degree oven or even 3-4 hours on high in a crock pot. Take your choice.
Trim about 1 1/2 pounds skinless boneless chicken breast. That is three normal size ones or two huge breasts. Slice into 1/2 inch slices.
In a large pan, combine a 14 oz can chicken broth, one medium chopped onion, 2 T chili powder,1 t cumin, and 1/2 t garlic powder.
Add the sliced chicken.
Bring to boil, then cover and decrease heat to simmer. You can braise the chicken on the stove top like I did. Or a couple of hours covered in a 300-degree oven or even 3-4 hours on high in a crock pot. Take your choice.
Simmer for 1 1/2 to 2 hours.
Remove the chicken to a cutting board and shred with two forks. Discard liquid.
Add 1 t oil to a pan and add the chicken back over medium-high heat. Add 1 T chili powder, 1/2 t salt, 1/2 t cumin, 1/4 – 1/2 t cayenne and 1/4 t chipotle powder. Then add 8 oz tomato sauce. Cook for about 5 minutes until starting to brown a little.
Poke a fork multiple times into a six-inch corn tortilla. Place in oil and hold down with a spatula.
Brown on each side for about 2 minutes then move to a paper towel covered plate to drain, sprinkle lightly with salt. Repeat until you have the desired number of tostadas.
Assemble to your preference. Suggestions: sour cream, cheeses, tomato, green onion, cilantro, avocado or whatever you want.
July 8, 2016