Chipotle Chicken Tostadas
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- 4 lb
- chicken breasts, boneless and skinless
- 1 large
- can chipotle peppers in adobo sauce
- 6 c
- chicken stock
- 2 can(s)
- refried beans
- sharp cheddar cheese, shredded
- corn tortillas
1In a large stock pot, add chicken stock, chicken breasts and Chipotle peppers. Lightly salt. Bring to a boil, reduce heat to keep at a medium boil for an hour. Reduce heat to a simmer. Cook for 3 hours, stirring ocassionally. After the chicken has cooked for 4 hours or so, start to shred the chicken with tongs and a long handled fork. Crush the peppers with tongs. Simmer an additional 2 hours.
2About a 45 minutes before the chicken is ready, make the salsa, heat the refried beans, make the guacamole and toast the corn tortillas in the oven until golden and crisp.
3When chicken is done, drain in a collander and remove pepper skins.
4To assemble, take a corn tortilla and spread some of the refried beans evenly over the tortilla, sprinkle with shredded cheese. Evenly spread the chipotle chicken over the cheese. Top with salsa and guacamole.
5These tend to be a bit messy so have plenty of napkins on hand and enjoy!
6This recipe is for 2 families so it will feed quite a few.