• 2 tablespoons vegetable oil
  • 2 medium onions, thinly sliced (about 2 cups total)
  • 2 cups tomato puree
  • 1 1/2 tablets (90 g each) Nestle Abuelita Chocolate, broken into pieces
  • 1/2 cup water
  • 2 tablespoons Maggi Granulated Chicken Flavor Bouillon
  • 2 chipotle chiles in adobo sauce from a can, finely chopped
  • 1 1/2 pounds boneless, skinless chicken breast halves, cooked and shredded
  • 12 (6 inch) corn tostadas
  • 1/2 cup (2 ounces) crumbled Panela cheese
  • Chopped cilantro (optional)


Heat oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, 4 minutes or until soft.

Add tomato puree, Abuelita, water, bouillon and chiles; bring mixture to a boil. Reduce heat; cook for 2 minutes or until chocolate is melted.

Add chicken; cook for 2 minutes or until chicken is heated through.

Top each tostada with 1/2 cup chicken mixture.

Sprinkle with cheese and cilantro. Serve immediately.

Recipe reprinted by permission of Nestle. All rights reserved.

RecID 12111