Corn Tostadas with Tamarind Mole

Corn Tostadas with Tamarind Mole
Level
Easy
Prep
15 minutes
Cook
40 minutes
Servings
18 tostadas
  • Chiles bring the heat and tamarind brings the sour-sweet flavor to these delicious and easy chicken tostadas. Serve as a main dish or appetizer at your next gathering.

The Secret Ingredient

Ingredients

Make It

Step 1

Boil chiles in water for 30 minutes or until fork tender. Reserve cooking water.

Step 2

Boil chicken breasts in separate pot for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks.

Step 3

Heat oil in large skillet over medium heat. Add diced onion and garlic; cook, stirring frequently, for 5 minutes. Add ½ cup reserved chile cooking water, tamarind pulp and bouillon. Stir to combine.

Step 4

Place mixture in blender; cover. Blend until smooth.

Step 5

Return blended mixture to skillet. Add media crema and chicken. Cook for 1 minute until heated through.

Step 6

Fill the center of each tostada with ¼ cup chicken tamarind mole. Top with sliced onions.