Tostadas de pollo con chipotle – crispy tortillas with chicken in smoky sauce Recipe
These tostadas combine a crispy tortilla, juicy chicken and the smoky flavor of chipotle peppers. In Mexico, similar snacks are served at house parties – everyone grabs a plate and piles their favorite toppings on top. It’s a bit like canapés on crackers, just in a much bolder, more flavorful version.
This recipe brings the atmosphere of a Mexican house party straight to your table: everyone builds their own crispy tostadas, the chicken is juicy and full of smoky chipotle flavor, and the contrast of hot sauce with cool toppings makes every bite exciting.
Chef's tips
Adjust the heat level by adding chipotle gradually and tasting as you go – different brands can vary in spiciness. Make sure the tortillas are well dried and baked until firm so they stay crispy under the sauce. If the sauce reduces too much, add a splash of stock or water to keep the chicken juicy.
How to serve
Serve the tostadas on a large platter so they are easy to grab, with extra lime wedges, chopped cilantro and sliced radishes on the side. They go well with simple sides like guacamole, pico de gallo or a fresh corn salad.
Ingredients
- pierś z kurczaka - 500 g
- cebula - 1 szt
- czosnek - 2 ząbki
- pomidory krojone - 400 g
- papryka chipotle w sosie adobo - 2 łyżki
- bulion drobiowy - 200 ml
- olej roślinny - 3 łyżki
- tortilla kukurydziana - 8 szt
- sałata - 0.5 główki
- śmietana kwaśna - 100 g
- ser żółty - 100 g
- limonka - 1 szt
- sól - 1 łyżeczka
- pieprz czarny - 0.5 łyżeczki
Preparation
- Cut the chicken into thin strips. Peel the onion and slice it into thin wedges. Finely chop the garlic.
- Heat 2 tablespoons of oil in a large pan. Add the onion and fry for 4–5 minutes over medium heat until softened and lightly translucent.
- Add the garlic and chicken strips. Fry for 5–7 minutes, stirring, until the meat is no longer pink on the outside.
- Add the canned tomatoes, chipotle peppers and stock. Stir, bring to a gentle boil, reduce the heat and cook for 10–12 minutes, until the sauce thickens and the chicken is tender. Season with salt and pepper.
- Wash, dry and slice the lettuce into thin strips. Cut the lime into quarters.
- Preheat the oven to 190°C (top and bottom heat). Lightly brush the tortillas on both sides with the remaining 1 tablespoon of oil, place them on a baking tray and bake for 6–8 minutes, until they become firm and golden at the edges. Turn them over halfway through baking.
- Top each baked tortilla with a portion of hot chicken in sauce, sprinkle with grated cheese, add a handful of lettuce and a dollop of sour cream.
- Serve immediately while the tortillas are still crispy and the sauce is hot. Drizzle with lime juice on the plate to taste.
Storage
Kurczaka w sosie przechowuj osobno od tostadas i dodatków. Chrupiące tortille najlepiej zjeść tego samego dnia, bo z czasem miękną. Kurczaka możesz zamrozić w małych porcjach i wykorzystać później do innych dań, np. do makaronu lub ryżu.
