Chicken Tinga Tostadas
(Serves at least 6)
- 3 boneless/skinless chicken breasts
- 3-4 tomatoes
- ½ cup water*
- ⅛ piece small onion (just a small wedge)
- 1 garlic clove
- chipotle peppers (1-2 from a can – freeze the leftovers)
- 1 teaspoon chicken bouillon
- Salt to taste (at least a teaspoon)
Instructions
- In a blender combine tomatoes, 1 garlic clove, onion, 1-2 chipotle peppers, chicken bouillon, and water*. (You can use less chipotle if you don’t like it to be spicy. My 7 and 3 year old boys didn’t have any problems with the spiciness.) *You do not need the water if you use pre- frozen chicken breasts.
- Add all the ingredients to the freezer bag.
Write the following instructions on the bag:
- Cook on high 5-6 hours or low for 7-8 hours.
- When the meat is cooked it should be very easy to shred. You want to shred it as much as possible because it’s easier to eat on the tostada shells.
- Serve on tostada shells. You can put refried beans on the tostadas, then the meat mixture, then Mexican cream. We also like to crumble Panela cheese to put on top.
Tips:
- Get creative and add more toppings if you like. Tostadas look different in Mexico than in the US. If you prefer, you can also add some lettuce or cheddar cheese.
- This meal will have a lot of liquid, so it’s best to serve with a slotted spoon. You could also eat this with tortillas. It makes a lot of food, so this could also be a great meal to bring to a potluck dinner.
- Serve it with a side of rice for a tasty Mexican meal.
Read more at http://www.savingyoudinero.com/2012/08/18/part-2-1-hour-1-mess-5-crock-pot-meals/#ZYlBykTFaKG15eER.99
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