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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