Chicken Tostadas

Chicken Tostadas

I’m always trying new recipes in my pressure cooker. Some turn out really great, while others just barely pass … but I’m slightly picky about food quality. My shredded Chipotle chicken idea worked beautifully, but I forgot to take photos along the way! This is the end result … so good. 

Chipotle chicken

I used about two pounds of skinless chicken breasts, Mexican beer, and a can of Chipotle sauce. All of these, along with a little corn starch, went into the pressure cooker for 30 minutes.  My pressure cooker has settings for meat, rice, vegetables, and soup. I used the meat setting for this chicken. If you like heat, add a few drops of your favorite hot sauce. 

A word about Chipotle Sauce

Chipotle sauce comes in a 7oz can like this one … I found it quite by accident next to the small cans of Chipotle peppers in the international food isle of my grocery store.  You could use the peppers and just puree them in a blender, but the sauce is super easy if you can find it. 

Chipotle sauce

Chipotle Chicken
Use this chicken for tostadas, tacos or taco salad.
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  1. 2 lbs boneless skinless chicken breasts
  2. 7 oz can Chipotle sauce
  3. 12 oz bottle of Mexican beer (Dos Equis is my favorite)
  4. 1 tablespoon corn starch
  1. Place chicken in pressure cooker
  2. Mix together beer, Chipotle sauce and corn starch then pour over the chicken.
  3. Close and seal the pressure cooker
  4. Cook on meat setting for 30 minutes
  5. Remove chicken and shred
  6. Place chicken and sauce into mixing bowl and combine until chicken is thoroughly covered
  7. Serve as desired for tacos or tostadas
  1. If your pressure cooker does not have a meat setting, cook on high for 15-20 minutes to ensure the meat is cooked through and easy to shred.
Rooted in Foods
The chicken fell apart on it’s own when it was done, so I just used my tongs to “shred” inside the pressure cooker, then stirred the sauce into the shredded meat and it was ready to top tostadas!

Use the chicken and other ingredients to top fried corn tortillas. I buy 6″ white corn tortillas and fry them in a shallow skillet filled with 1 inch of oil. It takes about 30 seconds on each side. Use silicone tongs to flip and remove the tortilla. I place a paper napkin between each tortilla and stack them on a plate for serving. 

Tostadas in our house are kind of like vegetable soup … we used whatever toppings are on hand at the time … so they’re different each time we eat them. That’s the beauty of tostadas and tacos, nearly anything goes!



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