If there’s one nice thing about conference week for teachers, it’s that people like to feed us.
I don’t even have to do anything special. When parents come in, they take one look at the droopy-eyed lady (wait, lady? omg.) that is their child’s teacher and they can tell I’m in need of a good meal.
So when sweet, lovely Marisa handed me a bag of still warm shredded spicy chipotle chicken with fresh salsa, chopped lettuce, and crispy tortillas for chicken tostadas, I was really. really. really. excited.
This meant I didn’t have to make dinner.
And I didn’t have to eat a frozen pizza this week (but I still might anyways because I kind of love frozen pizza).
This also meant my spicy tastebuds got some lovin.
Let’s talk spicy. I’ve made spicy food a few times. Then Marisa made me spicy food and I realized that I’ve really never made anything even close to spicy. Poor Bjork ate the first tostada that I assembled – complete with a generous scoop of salsa over the top. Woopsies. Keep the milk handy for this one, friends.
Red lipstick? Don’t need it. My lips had a nice natural bright red glow to them after inhaling two three four of these.
PS. Don’t be fooled for one second by that fork. This is a down n’ dirty eat with your hands kinda meal and Marisa and me – my new BFF – wouldn’t have it any other way.
Marisa’s Spicy Chicken Tostadas
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Total Time: 55 minutes -
Yield: 8
Print Recipe
Pin RecipeDescription
A recipe from my 4th grade student’s mom who brought me these spicy chicken tostadas on conference night. Authentic Mexican that’s easy and delicious.
Ingredients
- 1 whole chicken (could sub pulled rotisserie chicken)
- 1 bottle chipotle peppers in adobo sauce
- 8 medium tomatoes, very ripe
- 2 onions
- 2 cloves garlic
- lettuce, queso, crema, and tostadas
Instructions
- Boil the whole chicken with 1 coarsely chopped onion and 1 clove chopped garlic. When cooked through, shred chicken and set aside.
- Wash whole tomatoes and place them in a pan on the stove (no water, no oil). Heat them until the skins get roasted and the insides are soft, turning them frequently.
- Put tomatoes, chipotles, and 1 clove garlic in the blender. Salt to taste and a little bit of water. Puree until smooth or to the consistency that you like.
- Cut the other onion into large chunks or long, skinny strips. Saute the onion in a large pan with a little oil until translucent. Add tomato mixture and bring to a boil. Add shredded chicken and heat through.
- Assemble tostadas with chicken mixture, queso, crema, salsa, and lettuce. Enjoy!
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Prep Time: 10 mins
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Cook Time: 45 mins
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Category: Dinner
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Cuisine: Mexican
Keywords: mexican tostadas, chicken tostadas, spicy chicken tostadas
No matter how much I love my students and their families (which I do, a lot), I don’t love being at school from 8am-9pm.
I hereby make it Friday for the rest of my life.
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