Spicy Chipotle Chicken Tostadas With Crunchy Slaw

chipotle-chicken-tostadas-slaw
Photo by Marcus Nilsson
Spicy Chipotle Chicken Tostadas With Crunchy Slaw 5.0 1 5 1
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 530 calories
    • Fat 37 g (7 g saturated fat)
    • Cholesterol 150 mg
    • Sodium 540 mg
    • Protein 34 g
    • Carbohydrate 19 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 21 mg

Heat the oil in a large pot over medium heat. Add the onion, garlic, and 1 teaspoon each salt and pepper. Cook, stirring occasionally, until soft, 8 to 10 minutes.

Add the cumin and paprika. Cook, stirring, until fragrant, about 1 minute. Add the chicken, chipotles, and ¼ cup water. Reduce heat, cover, and simmer until the chicken is very tender, 35 to 45 minutes. Uncover and cook until the liquid has nearly evaporated, 5 to 10 minutes. Coarsely shred the chicken.

Meanwhile, heat ¼ inch of oil in a medium skillet over medium-high heat. Fry 2 tortillas at a time until browned and crisp, 1 to 2 minutes per side. Drain on a paper towel–lined baking sheet.

Ingredients

  1. Check 2 tablespoons canola oil, plus more for frying
  2. Check 1 large onion, chopped
  3. Check 4 cloves garlic, chopped
  4. Check Kosher salt and black pepper
  5. Check 1 tablespoon ground cumin
  6. Check 1 tablespoon paprika
  7. Check 2 1/2 pounds boneless, skinless chicken thighs
  8. Check 2 canned chipotles in adobo, seeded and chopped
  9. Check 6 6-inch corn tortillas
  10. Check Crunchy Slaw (recipe link, below)
  11. Check Lime wedges, for serving

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and 1 teaspoon each salt and pepper. Cook, stirring occasionally, until soft, 8 to 10 minutes.
  2. Add the cumin and paprika. Cook, stirring, until fragrant, about 1 minute. Add the chicken, chipotles, and ¼ cup water. Reduce heat, cover, and simmer until the chicken is very tender, 35 to 45 minutes. Uncover and cook until the liquid has nearly evaporated, 5 to 10 minutes. Coarsely shred the chicken.
  3. Meanwhile, heat ¼ inch of oil in a medium skillet over medium-high heat. Fry 2 tortillas at a time until browned and crisp, 1 to 2 minutes per side. Drain on a paper towel–lined baking sheet.
  4. Top the tostadas with the chicken and Crunchy Slaw. Serve with the lime wedges.

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