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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


Original reipce makes 2 dozen Change Servings

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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.

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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