Categories: Mexican
Ingredients
- Marinated Chicken
- 8 oz chicken breast
- 1/2 oz diced onions
- 4 garlic cloves, chopped
- 16 oz water
- 3 oz chipotle paste
- 3 oz tomato puree
- salt and pepper to taste
- Tostadas
- 8 oz cooked chicken (see above)
- 4 small corn tostadas (or corn tortillas, cut with a round cutter to slightly larger then chip size)
- 4 oz refried black beans, warmed
- 2 oz queso fresco or shredded Monterey Jack cheese
- 1 oz guacamole
- 2 oz sour cream
Directions
- In a large pot with water, boil chicken.
- Once cooked, cool down the chicken and shred. Set aside.
- Saute onions in a saucepan until they are caramelized.
- Add garlic.
- Add water, chipotle paste, tomato puree, and chicken.
- Cook over medium for 30-40 minutes and salt to taste.
- In a sautee pan with a thin layer or oil, fry corn tortillas until crunchy (step not needed if using small tostadas).
- Allow to drain on paper towels.
- To assemble, spread layer of warmed refried black beans on tostada.
- Add shredded, cooked, marinated chicken.
- Top with drizzle of guacamole, sour cream, and top with cheese.
- Serve immediately.