Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
35 mins
total:
1 hr 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Top the tostadas with the chicken and Crunchy Slaw. Serve with the lime wedges.

Nutrition Facts

530 calories; fat 37g; cholesterol 150mg; sodium 540mg; protein 34g; carbohydrates 19g; sugars 1g; fiber 3g; iron 1mg; calcium 21mg.
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