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. You can buy prepared tostada shells or make them yourself following the directions in the tip below.
Bake your own tostada shells: Arrange eight 6-inch corn tortillas on baking sheets in a single layer. Brush lightly on both sides with canola oil and sprinkle with kosher salt. Bake in a 400°F oven, flipping once, until golden and crisp on both sides, 9 to 12 minutes.
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These were delicious! Personally I didn't care much for them without lime squeezed over the top as they were just "ok" but the lime really makes these. Definitely would recommend, although I think if I make them again I will marinate the chicken a little longer rather than just tossing it in the chipotle sauce.
yum yum yum! I couldn't get enough of that sauce so I made extra
Another great one from Find Cooking! I pretty much made it as written but couldn't find the tostada shells so I just used soft tortilla shells, tasted great. I also served with the slaw from this FC recipe http://www.finecooking.com/recipe/baja-fried-fish-tacos .... So good!
Excellent, easy, tasty. Highly recommend this dish!
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