Marisa’s Spicy Chicken Tostadas

Boil the whole chicken with 1 coarsely chopped onion and 1 clove chopped garlic. Cover the chicken with water and allow to boil 30 minutes to 1 hour, turning the chicken over a few times in between. You will know the chicken is done when the skin and meat simply fall off and the legs break apart easily. When cooked through, remove the chicken from the water, shred chicken and set aside. (Alternatively, you can use shredded rotisserie chicken meat and skip the boiling step. If that is the case, you’ll need only 1 onion and 1 clove of garlic for the sauce later on.)

Wash the whole tomatoes and place them in a pan on the stove (no water, no oil). Heat them until the skins get roasted and the insides are soft, turning them frequently.

Put tomatoes, chipotle peppers, and the remaining 1 clove garlic in the blender. Salt to taste and add a little bit of water. Puree until smooth or to the consistency that you like.

Cut the remaining onion into large chunks or long, skinny strips. Saute the onion over medium heat in a large pan with a little oil – saute until translucent. Add the tomato mixture and bring to a boil. Add shredded chicken and heat through.

Top the tostada shells with the chicken mixture and then add queso, crema, salsa, and lettuce. Enjoy!