Ingredients:
2 tablespoons vegetable oil
2 medium onions, thinly sliced (about 2 cups total)
2 cups tomato puree
1 1/2 tablets (90 g each) NESTLÉ ABUELITA Chocolate, broken into pieces
1/2 cup water
2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
2 chipotle chiles in adobo sauce from a can, finely chopped
1 1/2 pounds boneless, skinless chicken breast halves, cooked and shredded
12 (6-inch) corn tostadas
1/2 cup (2 ounces) crumbled Panela cheese
Chopped cilantro (optional)
Directions:
HEAT oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, for 4 minutes or until soft. Add tomato puree, Abuelita, water, bouillon and chiles; bring mixture to a boil. Reduce heat; cook for 2 minutes or until chocolate is melted. Add chicken; cook for 2 minutes or until chicken is heated through.
TOP each tostada with ½ cup chicken mixture.
SPRINKLE with cheese and cilantro. Serve immediately.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
10 minutes
Total Time:
30 minutes
Servings: 12
In this recipe:
