It’s already May! That means Cinco de Mayo is a few days away. Do you want an authentic recipe to celebrate? This is a recipe that I learned while living in Mexico. It’s really easy and delicious. Plus it makes a ton of food!
Chicken Tinga Tostadas
(Serves at least 6)
- 2 bounds boneless/skinless chicken breasts
- About 6 cups of cabbage sliced thin
- 2 Tablespoons oil
- 3-4 large tomatoes
- ½ cup water
- ⅛ piece small onion (just a small wedge)
- 1 garlic clove
- chipotle peppers (1-2 from a can – freeze the leftovers)
- 1 teaspoon chicken bouillon
- Salt to taste (at least a teaspoon)
- Boil chicken in a large pot and shred chicken – set aside.
- In a blender combine tomatoes, 1 garlic clove, onion, 1-2 chipotle peppers, chicken bouillon, and water. (You can use less chipotle if you don’t like it to be spicy. My 7 and 3 year old boys didn’t have any problems with the spiciness.)
- In a large pot heat oil and add cabbage. Let it cook for about 10 minutes until limp.
- Pour the tomato mixture into the pot and heat. Add the chicken. Heat for about 30 minutes so all the flavors combine.
- Serve on tostada shells. If you can find Mexican Creama and Queso Fresca to add on top of the meat. Enjoy!
Did you know that Cinco de Mayo is not Mexican Independence Day? Independence Day in Mexico is September 17. Cinco de Mayo was a the date of a large victory in Puebla. Most of Mexico doesn’t actually celebrate the holiday. It’s probably celebrated more in the US.