Tostadas de Tinga

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Ingredients

1 Large onion, sliced
2 chicken breasts, cooked and shredded
5 fresh tomatoes
2 cloves of garlic
Chipotle (the amount desired)*
1 T of chicken bouillon
Salt and Pepper to taste
Chopped Lettuce
Table cream
Shredded mozzarella or other cheese

*Rehdrate dried chiles in hot water, then drain.

Instructions

Saute the onions until they are transparent.
Add the shredded chicken, and cook for a few minutes.
Blend the garlic, tomatoes, chicken bouillon, and chipotle in a blender and add to the meat mixture.

Cook for 20 additional minutes or until the liquid has evaporated almost completely.

Put the chicken mixture on a fried or baked tostada and top with lettuce, cream, and cheese.

Adapted slightly from a recipe from mylatinatable.com