Chipotle Chicken and Corn Tostadas

Chipotle Chicken and Corn Tostadas
  1. 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
  2. 1 T. vegetable oil
  3. 2 t. finely grated lime zest
  4. 1/2 t. dried oregano
  5. Kosher salt
  6. 1 lb. boneless, skinless chicken thighs
  7. 3 ears corn, husked
  8. 1/2 cup sour cream
  9. 2 t. fresh lime juice
  10. 8 tostada shells
  11. 1/2 cup coarsely chopped cilantro
  12. Lime wedges, for serving (optional)
  13. cherry tomatoes, quartered (optional)
  14. scallions, chopped (optional)
  1. Prepare a grill to medium-high heat (400°F to 475°F).
  2. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, lime zest, oregano, and 1/2 teaspoon salt. Add the chicken thighs and toss to coat.
  3. Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, about 7 minutes, and the corn is charred in spots, about 12 minutes.
  4. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob.
  5. Mix the sour cream with the lime juice, the remaining 1/2 Tablespoon Adobo sauce, and 1/4 teaspoon salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. If using, scatter tomatoes and scallions on top and serve with the lime wedges on the side.
Adapted from Fine Cooking
Adapted from Fine Cooking
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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