As I’ll be entertaining guests this evening with some delicious Mexican fare, I thought I’d share a little how-to cooking blog entry with you, with one of my favorite Mexican dishes called chicken tinga tostadas.
To save a little time, I’ll use the recipe I found online at AllRecipes.
First, I’m off to the neighbourhood market to purchase the ingredients:
- 6 bone-in chicken breast halves
- 7 medium onions, thinly sliced
- 1 clove garlic, chopped
- 1/4 cup vegetable oil
- 6 medium tomatoes
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 tablespoon chicken bouillon granules
- 16 tostada shells
- 1 cup sour cream
- salt and pepper to taste