Chicken Tinga Tostadas
AMAYA PROCTOR PREPARES ELIZABETH QUINTANILLAʼS
CHICKEN TINGA TOSTADAS RECIPE
2 tablespoons of salted butter
1 tablespoon of Knorr Chicken Bouillon
2 cups of water
1 Bay Laurel leaf
Salt (to taste)
3 tablespoons of sour cream
AMAYA’S
REFLECTION
This book holds more than
recipes for delicious food. It
also holds some ingredients
on how to bring humanity
together through cultural
exchange. Food ties and bonds. We nourish
ourselves to grow and live. Our plates are our
cultural canvas that serves a traditional story, passed
down from our ancestors and their struggles.
Chicken Tinga Tostadas
INGREDIENTS
1 chicken breast
1 onion
5 garlic cloves
3 tomatoes
2 tablespoons chicken bouillon
3 bay leaves
1 chipotle chili
Oil
Tostadas
PREPARATION
Boil chicken breast in a pot of water with half an onion, garlic cloves,
bay leaves, and salt to make a broth.
After chicken is cooked, pour out broth and save for later.
Cool chicken, then shred and set aside.
Boil tomatoes in water and when soft, mix in blender with 2 garlic
cloves, chipotle chili, and 1 tablespoon of chicken bouillon to make
a sauce.
Cut remaining half of the onion into strips and cook in hot oil until
they caramelize.
After the onion caramelizes, add tomato sauce from the blender.
Let simmer for 5 minutes, stirring constantly.
To the mixture, add shredded chicken and 1/2 cup of saved chicken
broth.
Mix and cover for 7 minutes.
Serve on top of a Mexican tostada. Add any desired toppings.
Enjoy! Amaya presents her writing during the Days of Gratitude Academy.
FROM A KITCHEN IN THE WORLD HOUSE 15