Ingredients
Original recipe: 8 topped tostadas. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gRaw boneless skinless chicken breasts
- 800 mlWater
- 200 gOnion thinly sliced
- 2 cloveGarlic chopped
- 400 gCanned crushed tomatoes
- 30 gGluten-free chipotle peppers in adobo made without soy chopped
- 1 tspDried oregano
- 1 eachBay leaf
- 25 mlNeutral oil
- ¾ tspSalt
- 8 eachCertified gluten-free corn tostadas
- 100 gCabbage finely shredded
- 200 gAvocado flesh sliced
- 80 gMexican crema
Make it
- Put chicken in a saucepan with the measured water and 0.25 tsp salt. Bring to a gentle simmer and cook for 15–20 minutes, until the thickest part reaches 165°F/74°C.
- While chicken cooks, heat oil in a skillet and soften onion for 8 minutes. Add garlic and oregano for 30 seconds, then tomatoes, chipotle, bay leaf and the remaining salt.
- Reserve 100 ml chicken cooking liquid. Transfer cooked chicken to a clean board, shred with two forks and add it and the reserved liquid to the sauce.
- Simmer for 10 minutes until the filling is moist but not watery. Remove the bay leaf.
- Top each tostada with cabbage, chicken tinga, avocado and crema. Serve two per person immediately.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.