For the chicken breasts:

Place chicken breasts in a pot with

water to cover. Add the peppercorns,

garlic, onion. Bring water to a boil

and reduce heat to a simmer. Cook for

35 minutes, remove and shred.

For the broth:

Place 4 cups chicken broth in a pot

with garlic and pepper. Bring to a boil.

Add tomato puree and chile chipotle.

Reduce heat and simmer to combine flavors,

Set aside and keep warm.

For the onion rings:

Place onion rings in a glass bowl. Add

the lime juice, salt and oregano. Toss

often and let marinate for 1/2 hour.

For the tostadas:

Top each fried tostada with some

shredded chicken, potatoes, onion

rings, carrot, cabbage, and lettuce.

Pour some flavored chicken broth over

each tostada. Broth should run completely

through toppings.

Tostadas prepared this way are full of

very healthy ingredients. The warm

chipotle laden broth is so wonderful,

giving this dish a unique background

flavor.

Buen Provecho!

Bill G.

"aficionado de la cocina mexicana"