Chipotle Beef Tostadas Recipes

BEEF TOSTADAS

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes.
• Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2 tablespoons water in a small bowl.
• Spread the beans on the tostadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, hot sauce and/or cilantro.

SPICY CHIPOTLE CHICKEN TOSTADAS

Steps:

• Make the spicy chicken topping:
• Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
• Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
• Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8-10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
• Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
• Assemble the tostadas:
• If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
• Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
• Do Ahead
• Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.

BEEF TOSTADAS

Steps:

• In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, taco seasoning, salt and pepper; heat through. , In a small bowl, combine sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.

CHICKPEA & CHIPOTLE TOSTADAS

Steps:

• Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.

CHIPOTLE SHRIMP TOSTADAS

Steps:

• In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot.
• Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.
• Drain on paper towels and sprinkle with salt(while they are still hot!)
• Preheat a grill pan.
• In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder; season the shrimp with salt.
• Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
• In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
• Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
• Serve with lime wedges.

CHIPOTLE CHICKEN TOSTADAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
• Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
• While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
• Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
• Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.