Spicy Chipotle Chicken Tostadas
Crispy tostadas topped with spicy chipotle-seasoned chicken, creamy black bean spread, and fresh Mexican garnishes. This flavorful dish combines tender chicken thighs simmered with smoky chipotle peppers, tomatoes, and warm spices, topped with traditional accompaniments.
Ingredients
- •¼ cup kosher salt
- •2 pounds skinless, bone-in chicken thighs
- •1 can whole tomatoes
- •3 whole chipotle chiles in adobo
- •½ teaspoon freshly ground black pepper
- •¼ teaspoon ground cinnamon
- •1 pinch ground cloves
- •1 whole white onion
- •4 cloves garlic
- •4 ounces fresh Mexican chorizo
- •16 pieces corn tortillas
- •2 cups vegetable oil
- •1 tablespoon kosher salt
- •1½ cups Creamy Black Bean Spread
- •1 serving garnishes
- •1 piece candy thermometer
Cooking Instructions
- 1.
Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
45 min
- 2.
Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
5 min
- 3.
Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8-10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
13 min
- 4.
Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
40 min
- 5.
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
15 min
- 6.
Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
10 min
- 7.
Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.
