Corn Tostadas with Tamarind Mole
Recipe

Corn Tostadas with Tamarind Mole

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Chiles bring the heat and tamarind brings the sour-sweet flavor to these delicious and easy chicken tostadas. Serve as a main dish or appetizer at your next gathering.

15 mins. to Prepare

40 mins. Cooking Time

0 mins. Standing Time

55 mins. Total

Servings: 18 tostadas

Ingredients

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Directions

BOIL chiles in water for 30 minutes or until fork tender. Reserve cooking water.

BOIL chicken breasts in separate pot for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks.

HEAT oil in large skillet over medium heat. Add diced onion and garlic; cook, stirring frequently, for 5 minutes. Add ½ cup reserved chile cooking water, tamarind pulp and bouillon. Stir to combine.

PLACE mixture in blender; cover. Blend until smooth.

RETURN blended mixture to skillet. Add media crema and chicken. Cook for 1 minute until heated through.

FILL the center of each tostada with ¼ cup chicken tamarind mole. Top with sliced onions.

Amount Per Serving
Servings: 18 tostadas
Calories160
Calories from Fat80
 %Daily Value*
Total Fat 9g13%
Saturated Fat 3g14%
Cholesterol 25mg9%
Sodium 160mg7%
Carbohydrates 13g4%
Dietary Fiber 2g7%
Sugars 2g
Protein 9g
Vitamin A15%
Vitamin C2%
Calcium4%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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