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.
Very good. Even my pretty picky son (teenager) enjoyed these. Will put in my rotation.
Odd instruction. If I were to "arrange eight 6-inch corn tortillas on baking sheets in a single layer" I would have a single pile of 6 corn tortillas.
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