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Charred corn and chicken have great summery flavors, but what really makes this tostada sing is the chipotle-lime cream sauce that holds everything on the shell.

Chipotle Chicken Tostadas
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Ingredients
  1. 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
  2. 1 Tbs. canola or vegetable oil; more as needed
  3. 2 tsp. finely grated lime zest
  4. 1/2 tsp. dried oregano
  5. Kosher salt
  6. 1 lb. boneless, skinless chicken breast cutlets
  7. 3 ears corn, husked
  8. 1/2 cup sour cream
  9. 2 tsp. fresh lime juice
  10. 8 tostada shells
  11. 1/2 cup coarsely chopped cilantro
  12. Lime wedges, for serving (optional)
Instructions
  1. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  2. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, zest, oregano, and 1/2 tsp. salt.
  3. Add the chicken and toss to coat.
  4. Brush the corn lightly with oil and season generously with salt.
  5. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes, and the corn is charred in spots, about 12 minutes.
  6. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob.
  7. Mix the sour cream with the lime juice, the remaining 1/2 Tbs. adobo sauce, and 1/4 tsp. salt.
  8. Spread evenly onto the tostada shells.
  9. Top with the corn, chicken, and cilantro.
  10. Serve with the lime wedges on the side, if using.
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