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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.
Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||80|
|Total Fat 9g||13%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 13g||4%|
|Dietary Fiber 2g||7%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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