Chipotle Chicken Tostadas with Pickled Onions
Chipotle Chicken Tostadas with Pickled Onions are one of our favorite chicken dinners. I start this meal by braising chicken thighs in a spicy chipotle tomato broth. Then, I shred the chicken and serve it on crispy tortillas. Finally, I top the tostadas with homemade pickled onions, cilantro, and crumbled queso fresco. We like these tostadas for several reasons. First of all, I like that I can make this dish in about one hour. Secondly, I like that I can make the chicken ahead of time. Then, I can just reheat it before serving it. Finally, we all love the spicy and tender chicken in this dish.
The Equipment I Used
- A Dutch Oven- I used an enamel cast iron Dutch oven to braise my chicken. But, you can use any four quart or larger pot with a tight fitting lid.
- A Food Processor- You’ll need this to process your veggies for the braising broth. You could also use a blender, or just dice up everything very finely.
The Ingredients Needed for Chipotle Chicken Tostadas with Pickled Onions
- Chicken- I used boneless, skinless chicken thighs, but you can also use skin on thighs and remove the skin before or after braising them.
- Chicken Stock- I always use my homemade stock. My recipe is below.
- Flour Tortillas- You could also use corn tortillas.
- Plum Tomatoes- You could also use canned plum tomatoes.
- Chipotles in Adobo Sauce- Find these in the Hispanic section in cans. I freeze the rest of the can contents in a ziplock bag.
- Queso Fresco- I like to store this cheese in my freezer, and defrost it before using it.
How I Made my Tostadas
- First, I braised my chicken. Simmer your chicken on low so that it doesn’t burn.
- Next, I oven fried my flour tortillas.
- Finally, I topped the tortillas with the chicken, cheese, cilantro, and pickled onions.
If you like spicy Tex Mex flavors, you need to try these delicious Chipotle Chicken Tostadas with Pickled Onions.
Chipotle Chicken Tostadas with Pickled Onions
Crispy flour tortillas topped with braised chipotle chicken, queso fresco, cilantro, and homemade pickled onions.
Equipment
- Food processor
Ingredients
For the Braised Chipotle Chicken:
- 6 boneless, skinless chicken thighs
- ½ each tsp. garlic powder, black pepper, and kosher salt
- 1 tbsp. extra virgin olive oil
- 1½ cups cilantro
- 4 plum tomatoes, chopped
- 2 tbsp. chipotles in adobo sauce
- 3 tbsp. tomato paste
- 1 cup chicken stock
To Assemble the Tostadas:
- 8 six- inch flour tortillas
- 1 tbsp. olive oil
- 1 cup crumbled queso fresco
- 1 lime, cut in wedges
- 1 cup chopped cilantro
For the Pickled Onions:
- 1 red onion, halved and thinly sliced
- ¼ cup rice wine vinegar
- 2 tsp. sugar
Instructions
- Begin by making the Braised Chipotle Chicken: In a Dutch oven over medium heat, heat the oil. Dry off the chicken thighs with paper towels and sprinkle on all the spices. Add a couple of chicken thighs at a time and brown on each side. Remove the thighs to a plate after they're browned. After all the chicken is browned put it back in the pot.
- As the chicken browns, in a food processor, finely chop the cilantro, tomatoes, tomato paste, and chipotles. Add this to the Dutch oven, along with the browned chicken and the chicken stock. Simmer, covered, on low heat, for 50 minutes.
- While the chicken braises, make the Pickled Onions: Simply stir all the ingredients together in a bowl.
- Also, bake the tostada shells: Preheat the oven to 400 degrees. Brush the tortillas on both sides with the oil and bake on a sheet pan for 10 minutes.
- When the chicken is done, remove the chicken and shred it. Put it in a bowl and stir in some braising liquid, so that the chicken is moist but not real drippy.
- To Assemble the Tostadas: Top each tortilla with some of the chicken, cilantro, queso fresco, and pickled onions. Serve with lime wedges.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
