The Secret Ingredient
Ingredients
- ●3 dried ancho chiles, stems removed
- ●1 1/4 pounds boneless, skinless chicken breast halves
- ●2 tablespoons vegetable oil
- ●1/2 cup diced onion
- ●1 large clove garlic, finely chopped
- ●1/2 cup tamarind pulp
- ●1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
- ●1 can (7.6 fluid ounces) NESTLÉ Media Crema
- ●18 small ready-made tostadas
- ●1/2 cup sliced onion
Make It
Step 1
Boil chiles in water for 30 minutes or until fork tender. Reserve cooking water.
Step 2
Boil chicken breasts in separate pot for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks.
Step 3
Heat oil in large skillet over medium heat. Add diced onion and garlic; cook, stirring frequently, for 5 minutes. Add ½ cup reserved chile cooking water, tamarind pulp and bouillon. Stir to combine.
Step 4
Place mixture in blender; cover. Blend until smooth.
Step 5
Return blended mixture to skillet. Add media crema and chicken. Cook for 1 minute until heated through.
Step 6
Fill the center of each tostada with ¼ cup chicken tamarind mole. Top with sliced onions.
