Corn Tostadas with Tamarind Mole

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


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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
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%
* Percent Daily Values are based on a 2,000 calorie diet.
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