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Grilled-Chicken Tostadas with Tomatillo-Cilantro Salsa

                              Credit: 
                              Christopher Testani

Recipe Summary

prep: 40 mins

total: 1 hr 30 mins

Yield: Makes 10 to 12

Ingredients

Smashed Kidney Beans

1 tablespoon safflower oil

1/2 medium white onion, finely chopped (1 cup)

1 teaspoon coriander seeds

2 teaspoons minced chipotle in adobo (with sauce)

Kosher salt

1/2 teaspoon ground cinnamon

1 can (15.5 ounces) red kidney beans, undrained

1/2 cup low-sodium chicken broth

Tostadas

12 ounces tomatillos, husked, rinsed, and dried

1/2 medium white onion, cut into 4 wedges

3 cloves garlic, peeled

2 jalapenos, stems removed

1 bunch cilantro

1/4 cup low-sodium chicken broth

1 tablespoon fresh lime juice, plus wedges for serving

Kosher salt and freshly ground pepper

1 pound boneless, skinless chicken thighs

1 tablespoon safflower oil

Tostada shells, sliced avocado, Mexican crema or sour cream, and shredded red or green cabbage, for serving

Gallery

Grilled-Chicken Tostadas with Tomatillo-Cilantro Salsa

                              Credit: 
                              Christopher Testani

Recipe Summary

prep: 40 mins

total: 1 hr 30 mins

Yield: Makes 10 to 12

Grilled-Chicken Tostadas with Tomatillo-Cilantro Salsa

                              Credit: 
                              Christopher Testani

Grilled-Chicken Tostadas with Tomatillo-Cilantro Salsa

                              Credit: 
                              Christopher Testani

Grilled-Chicken Tostadas with Tomatillo-Cilantro Salsa

Recipe Summary

prep: 40 mins

total: 1 hr 30 mins

Yield: Makes 10 to 12

Recipe Summary

prep: 40 mins

total: 1 hr 30 mins

Yield: Makes 10 to 12

prep: 40 mins

total: 1 hr 30 mins

prep:

40 mins

total:

1 hr 30 mins

Yield: Makes 10 to 12

Makes 10 to 12

Ingredients

Ingredients

  • 1 tablespoon safflower oil

  • 1/2 medium white onion, finely chopped (1 cup)

  • 1 teaspoon coriander seeds

  • 2 teaspoons minced chipotle in adobo (with sauce)

  • Kosher salt

  • 1/2 teaspoon ground cinnamon

  • 1 can (15.5 ounces) red kidney beans, undrained

  • 1/2 cup low-sodium chicken broth

  • 12 ounces tomatillos, husked, rinsed, and dried

  • 1/2 medium white onion, cut into 4 wedges

  • 3 cloves garlic, peeled

  • 2 jalapenos, stems removed

  • 1 bunch cilantro

  • 1/4 cup low-sodium chicken broth

  • 1 tablespoon fresh lime juice, plus wedges for serving

  • Kosher salt and freshly ground pepper

  • 1 pound boneless, skinless chicken thighs

  • 1 tablespoon safflower oil

  • Tostada shells, sliced avocado, Mexican crema or sour cream, and shredded red or green cabbage, for serving

Directions

Smashed Kidney Beans: Heat oil in a saucepan over medium-high. Add onion; cook until translucent, about 4 minutes. Add coriander, chipotle in adobo, and 1/2 teaspoon salt; cook 30 seconds more. Add cinnamon, beans with liquid, and broth; bring to a boil and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes more. Remove from heat.

Smash beans with a fork or potato masher until creamy and spreadable, leaving some intact. Let cool until warm but no longer hot before serving (if beans are too hot, tostada shells will become soft), or refrigerate in an airtight container up to 5 days (return to room temperature before serving). (Makes 2 1/4 cups.)

Tostadas: Heat a large skillet (preferably cast iron) over high. Add tomatillos, onion, garlic, and jalapenos in a single layer and cook, turning a few times, until blistered in places, about 5 minutes. Let cool slightly, then transfer to a blender with 1 cup packed cilantro leaves and stems, broth, lime juice, and 3/4 teaspoon salt. Puree until smooth.

Season chicken with salt and pepper. Return skillet to medium-high heat; swirl in oil. Add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Add 2 cups salsa (reserve the rest); reduce heat to medium-low and simmer, turning chicken a few times, until just cooked through and salsa has thickened and darkened slightly, 5 to 7 minutes. Remove from heat; let cool 10 minutes. Using 2 forks, shred chicken in skillet into bite-size pieces, tossing to evenly coat.

Spread 2 tablespoons smashed beans onto each tostada shell. Top with shredded-chicken mixture, avocado, crema, cabbage, remaining salsa, and more cilantro; serve with lime wedges.

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All Reviews for Grilled-Chicken Tostadas with Tomatillo-Cilantro Salsa

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All Reviews for Grilled-Chicken Tostadas with Tomatillo-Cilantro Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest