Chipotle Chicken Tostadas

I love tacos, like really love tacos, it’s my second favorite fast food to eggs. All you need is a tortilla and you can make magic with whatever you have in your fridge. So, I had some chipotle in adobo sauce and tortillas and thought this could be something great if I only had some chicken. Then it hit me let’s fry the tortillas, pile some beans on top, lettuce, add some shredded chicken with chipotle mayo and I’ll have a winner.

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Chipotle Chicken Tostadas

Chipotle Chicken Tostadas- I love tacos, like really love tacos, it’s my second favorite fast food to eggs. All you need is a tortilla and you can make magic with whatever you have in your fridge. So, I had some chipotle in adobo sauce and tortillas and thought this could be something great if I only had some chicken. Then it hit me let’s fry the tortillas, pile some beans on top, lettuce, add some shredded chicken with chipotle mayo and I’ll have a winner.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 4

Ingredients

  • Beans:
  • 2 tablespoons oil
  • ½ onion chopped
  • ½ jalapeno chopped
  • 2 garlic cloves minced
  • ½ teaspoon dry oregano
  • 2 teaspoons cumin
  • 1 ¼ teaspoon salt
  • 1 teaspoon black pepper
  • 15 oz. can pinto beans drained
  • ½ cup water
  • Chipotle Chicken:
  • 4 cups water
  • 1 tablespoon savory NOLA seasoning or seasoning salt
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon coriander
  • 1 chipotle pepper in adobo sauce
  • 2 garlic cloves smashed
  • 1 bay leaf
  • 3 chicken breast boneless, skinless
  • 8 corn tortillas
  • 1 cup canola or vegetable oil
  • ½ iceberg lettuce shredded, garnish
  • 8 sprigs cilantro garnish
  • ½ cup Cotija garnish
  • Chipotle Mayo:
  • ½ cup mayonnaise
  • ½ medium avocado
  • 1 garlic clove chopped
  • 2 chipotle peppers in adobo sauce
  • 2 teaspoons white vinegar
  • pinch salt
  • Salsa:
  • 2 roma tomatoes chopped
  • ¼ red onion chopped
  • ½ jalapeno chopped
  • 2 garlic cloves chopped
  • juice of ½ lime
  • 2 sprigs cilantro chopped
  • salt to taste
  • ¼ teaspoons black pepper

Instructions

  • In a pot over medium heat, add oil and onion cook for 2 minutes. Add jalapeno, garlic, oregano, cumin, salt and pepper, cook for 20 seconds. Add pinto’s and water bring to a boil, reduce heat to low and cook for 15 minutes.
  • Smash beans against side of pot to test creaminess. If beans give resistance cook for 5 more minutes. If beans smash against pot, cut off heat, taste beans adjust seasonings then smash beans until creamy. Then cut heat back on to medium and stir constantly for 5 minutes. Cut off heat and sit to the side for 3 minutes.
  • To make chipotle chicken, in a 5-qt. pot add water, savory, salt, chili powder, black pepper, coriander, chipotle, garlic and bay leaf. Bring to a simmer (small bubbles on the bottom of the pot) then add chicken and cook for 15-17 minutes. Remove chicken from water and sit to the side and let cool for 5 minutes. Then shred with two forks.
  • While chicken is cooking make chipotle mayo. Add all ingredients to a food processor and blitz on high until peppers are pureed. Add a tablespoon of lime juice or water if mixture is having trouble pureeing.
  • To make salsa, add all ingredients in a bowl mix and sit to the side for 5 minutes before serving.
  • In a skillet add 1 cup of oil and bring to 350 degrees. One at a time fry corn tortillas until crispy and brown about 1-2 minutes. Drain on paper towel lined baking sheet.
  • To assemble, take one tortillas, smear pinto beans on bottom, add some shredded lettuce, chicken, chipotle mayo, salsa and sprig of cilantro over top.

Notes

Preheat oven to 200 F.
If you’re in a rush you can use a store-bought rotisserie chicken and refried beans.
Chipotle mayo and salsa can be made one to two days in advance.