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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 18 tostadas

Ingredients

Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 18 tostadas
Calories 160
Calories from Fat 80
%Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 14%
Cholesterol 25mg 9%
Sodium 160mg 7%
Total Carbohydrate 13g 4%
Dietary Fiber 2g 7%
Sugars 2g
Protein 9g
Vitamin A 15%
Vitamin C 2%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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