This recipe comes from Martin Limas, who hosts a cooking show on radio station 1150 AM weekdays at noon. He also contributes every Friday to Viva Colorado, the Denver Post’s Spanish-language newspaper. We’ve translated it liberally – adjust ingredients to your own taste, like we did when we added a bit of refried beans. – Ray Mark Rinaldi, Denver Post staff writer
Chicken and Chipotle Tostadas
Make it easy. Canned chipotles and tomatoes and roasted chicken from the grocery store make this an simple-to-assemble summer meal. If you have trouble finding panela cheese, substitute another cow’s milk cheese that you can crumble, like farmer’s cheese.
Ingredients
Vegetable oil
2 cloves garlic, chopped
1/2 onion, chopped
2 cups of cooked, shredded chicken breast
3 chipotle chiles
1 tablespoon oregano
1 cup of pureed tomatoes
Tostadas (corn tortillas fried flat)
Panela cheese
Directions
Saute the onion and garlic in a frying pan until soft and incorporate the chicken. Separately, puree the chipotles with the tomato in a blender. Pour the puree over the chicken, add the oregano and cook for 10 minutes over a low flame. Place small mounds of chicken on the tostadas, toss on some cheese. Garnish as you wish, with sour cream, or chopped onions and cilantro.
