Ingredients

The following ingredients have 11 Servings
  • 6 cups water
  • 2 pounds skinless/boneless chicken breast
  • 4 teaspoons salt (divided)
  • 1 clove garlic
  • 1 medium yellow onion (quartered)
  • 1 large vine ripened tomato (quartered)
  • 1 (7-ounce) can chipotle peppers in adobo sauce
  • 1/4 cup canola oil
  • 1 large yellow onion (chopped)
  • 3 large vine ripened tomatoes (chopped)
  • 1 clove garlic (chopped)
  • 12 Flat tostada shells (packaged or corn tortillas)
  • 1 iceberg lettuce (finely shredded)
  • 3 avocados (pitted, peeled, and sliced)
  • 2 cups crema Mexicana or sour cream
  • 2 cups queso fresco or Cotija (crumbled)
  • 2 cups salsa of your choice
  • 6 radishes (sliced)

Instruction

  • In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.
  • Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.
  • In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.
  • Heat the oil in a large and deep pan over medium heat.
  • Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.
  • Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
  • Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Add salt to taste.