My wife and I were invited to dinner one evening. Angie made
these tostadas for the family and was kind enough to give me the
recipe. She assured me these were typical of her area of Guadalajara, Mexico.

2 Chicken breasts simmered in water to cover (35 minutes) with
4 peppercorns, 1 clove of garlic, 1/4 of a medium onion. Let
cool in cooking liquid, remove meat and shred.
4 cups well salted chicken broth
1 clove of garlic
2 large tomatoes pureed (canned)
1/8 teaspoon ground pepper

Place the 4 cups chicken broth in a pot with garlic and pepper and
bring to a boil, add tomato puree chile chipotle and simmer to
combine flavors. Set aside and keep warm.

1 cup grated raw carrot
1 cup grated red or green cabbage
2 cups thinly sliced lettuce
2 medium potatoes, boiled peeled & grated
1 *large white onion sliced thinly into rings and marinated for
1/2 hour in the following: The juice from 1 fresh lime,
1 teaspoon of salt, 3 pinches oregano and onion rings. Toss
thoroughly & let stand for 1/2 hour and drain.

For the Tostadas:
6 corn Tortillas fried crisp & drained on paper towels.
Top tostadas with shredded chicken, grated cooked potatoes, sliced
marinated onions and the salad mixture. Pour chicken broth over
topping. Broth should run completely through the topping.
*This is a flavorful way to serve onions; the blend of flavors is
unique.

These tostadas are really great and full of very healthy ingredients.
The warm tomato and chipotle laden broth is so wonderful, giving this
dish a wonderful background flavor.

All the Best!

Bill Gibson
"aficionado de la cocina mexicana"

http://groups.yahoo.com/group/WanderingsinMexico/summary

http://groups.yahoo.com/group/Cocina-Mexicana/summary

http://360.yahoo.com/cocineroso