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.
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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.
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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