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    Chipotle Chicken Tostadas

    Source of Recipe

    Bon Appetit-4/02

    List of Ingredients

    • 2 tablespoons vegetable oil
    • 2 medium onions, halved, thinly sliced
    • 2 pounds skinless boneless chicken thighs
    • 1 3/4 cups chicken stock or canned low-salt chicken broth
    • 2 cups chopped tomatoes
    • 6 cloves garlic, minced
    • 3 teaspoons minced canned chipotle chilies
    • 12 purchased tostada shells
    • 8 ounces iceberg lettuce, shredded
    • 12 tablespoons sour cream
    • 1 cup queso fresco or feta cheese
    • 4 radishes, halved, thinly sliced
    • cilantro sprigs


    1. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add onions; saute untiil soft, about 5 minutes. Transfer onions to medium bowl. Heat 1 tablespoon oil in same pot. Add chicken; saute until beginning to brown on all sides, about 2 minutes. Add stock; bring to boil. Cover and boil until chicken is cooked through, about 10 minutes. Using slotted spoon, transfer chicken to medium bowl. Cool and shred chicken. Reserve stock in pot.

    2. Place tomatoes, garlic, chipotle and 1/4 cup reserved stock in processor. Process until smooth puree. Add puree to remaining stock in pot along with onions and shredded chicken. Bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until sauce thickens, stirring occasionally, about 20 minutes. Season chicken mixture with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Reheat over medium heat until hot.)

    3. Place tostada shells on work surface. Scoop about 1/3 cup chicken mixture onto each tostada. Top each with lettuce and 1 tablespoon sour cream. Sprinkle each with queso fresco and radishes. Garnish with cilantro sprigs.
    4. Servings: 12




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