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Corn Tostadas with Tamarind Mole

Corn Tostadas with Tamarind Mole
15 min
40 min
18 tostadas
  • 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.
Key Ingredients
A can of Media Crema table cream with a blue label featuring strawberries, a bowl of macaroni, and cream.
Media Crema
Media Crema
7 oz. Can


Make It

Step 1
Boil chiles in water for 30 minutes or until fork tender. Reserve cooking water.
Step 2
Boil chicken breasts in separate pot for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks.
Step 3
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.
Step 4
Place mixture in blender; cover. Blend until smooth.
Step 5
Return blended mixture to skillet. Add media crema and chicken. Cook for 1 minute until heated through.
Step 6
Fill the center of each tostada with ¼ cup chicken tamarind mole. Top with sliced onions.

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