Chicken tostadas with chipotle cream
whole roasted chicken
skinless and shredded
Iberia Olive Oil
Oregano, chili powder, cumin, salt and pepper to taste
chopped white onion
fresh chopped cilantro
of green lemon juice
of red cabbage in julienne
Salt and pepper to taste
For the cream
of sour cream
chili chipotle San Marcos
In a 12-inch pan heat the olive oil, add the shredded chicken and season it to taste.
Using a bowl, combine pineapple, mango, jalapeño, onion, lemon, and cabbage. Add salt and pepper to taste.
Combine the sour cream and the chipotle.
In individual dishes place a tostada, spread a bit of the chipotle cream, the salad and top it with the chicken. Repeat this procedure once or twice more and enjoy.