Pollo De Tinga Tostadas
2014 Albert Moyer, Jr.
Recipe:
Pre-made tostada shells
Roast one whole chicken with Oregano, Cumin, and Salt Rub
Once chicken is done and cools, peel all meat from chicken and reserve.
Blend in a blender, three tomatoes, one can tomato sauce, and four chipotle peppers in adobo sauce.
Add about two tablespoons brown sugar, and a 1/2 teaspoon of salt to sauce as it blends.
In a skillet, saute one chopped onion for five minutes in about four tablespoons of Olive oil.
Add the roasted chicken meat, along with the sauce. Blend and warm.
To build tostada, add some fresh mixed greens on top of shell, and then about 1/2 cup of Tinga chicken.
Sprinkle with some grated fresh Mexican white cheese and chopped fresh cilantro.
Finally, pour a little Mexican crema over the top from side to side.
Enjoy!
This will serve at least eight people.
Albert Moyer, Jr. 