Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a pot add the
Boneless, Skinless Chicken Breasts (2 lb)
,
Dried Oregano (1 tsp)
,
Onion (1/2)
,
Garlic (1 clove)
,
Chicken Bouillon Powder (1/2 Tbsp)
and
Water (2 cups)
to poach the chicken. Stir everything together. Bring to a boil, bring heat to low, cover and poach for 30 minutes or until the chicken is fully cooked. Then shredded it with 2 forks or your fingers.
Step 2
For the sauce, in a blender add
Plum Tomatoes (5)
,
Garlic (2 cloves)
,
Chipotle Peppers in Adobo Sauce (2)
,
Chicken Broth (1/2 cup)
and
Salt (to taste)
. Blend together and set aside.
Step 3
In a large pot over medium heat, add the
Cooking Oil (2 Tbsp)
and cook the
Yellow Onion (1)
for about 5 minutes until they softened. Add the tomato sauce, then mix and simmer for 7-10 minutes until it thickens a little.
Step 4
Add shredded chicken and stir to combine. Cook for 2-3 minutes.
Step 5
Serve on top of a
Tostada Shells (1 pckg)
and top with
Lettuce (to taste)
,
Tomatoes (to taste)
,
Sour Cream (to taste)
,
Queso Fresco (to taste)
and
Avocados (to taste)
.
Rate & Review
{{id}}