Ingredients:

  • 5 lb Chicken Breast (boneless, skinless)
  • 2 Chipotle Peppers in Adobo Sauce
  • 2 Tbsp Adobo Sauce (from can)
  • 1/4 cup freshly squeezed Lime Juice (for marinade)
  • 2 Tbsp Olive Oil
  • 3 large Garlic Cloves (minced)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • Salt & Black Pepper (To taste)
  • 1/2 cup low sodium Chicken Stock
  • 2 medium Ripe Mango (diced, small)
  • 1/4 cup finely minced Red Onion
  • 1/2 medium Red Bell Pepper (diced)
  • 1 small Jalapeño Pepper (seeded, minced)
  • 1/4 cup fresh Cilantro (chopped)
  • 2 Tbsp freshly squeezed Lime Juice (for salsa)
  • 8 count Corn Tortillas (preferably yellow)
  • 1/2 cup Neutral Oil (e.g., canola, vegetable)
  • 1/2 cup Crumbled Cotija Cheese
  • 4 Tbsp Sour Cream or Mexican Crema
  • 1 cup shredded Lettuce (e.g., Romaine)

Instructions:

  1. Prepare the marinade: In a blender, combine the chipotle peppers and adobo sauce, 1/4 cup lime juice, olive oil, garlic, cumin, oregano, salt, and pepper until completely smooth. Marinate the chicken breasts in this mixture for at least 30 minutes in the refrigerator.
  2. Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, bell pepper, jalapeño, and cilantro. Add 2 Tbsp lime juice and a pinch of salt. Gently toss to combine and set aside at room temperature.
  3. Crisp the tortillas: Choose your preferred method—either bake tortillas brushed with oil at 375°F (190°C) for 8-10 minutes until crisp, or heat 1/2 cup oil and fry tortillas one at a time for 1-2 minutes per side until rigid. Transfer immediately to paper towels and lightly salt.
  4. Cook and shred the chicken: Sear the marinated chicken over medium-high heat until well-browned (about 3-4 minutes per side). Reduce heat, add 1/2 cup chicken stock, cover, and simmer for 8-10 minutes until cooked through (165°F/74°C). Remove chicken, shred finely using two forks, and toss back into the pan juices until well coated and heated.
  5. Assemble the Tostadas: Lay out the crispy corn tostadas. Spread a small dollop of sour cream or crema on each. Layer with shredded lettuce, a generous portion of the Chipotle Chicken filling, the Mango Salsa, and garnish with a sprinkling of Cotija cheese. Serve immediately.