Crunchy Chicken Tostadas & Street Corn

Crunchy Chicken Tostadas & Street Corn | Dinner DeeAs Learn how simple grocery staples transform into tender shredded chicken enveloped in a chipotle-tomato sauce, paired with an easy esquites-style side topped with mayo, parmesan, and Tajín. Chef Toni-Ann Cazares is back from Nachos Tacos Patio to cook up a crunchy, comforting Mexican feast featuring smoky Tinga chicken tostadas alongside skillet-charred street corn. Learn how simple grocery staples transform into tender shredded chicken enveloped in a chipotle-tomato sauce, paired with an easy esquites-style side topped with mayo, parmesan, and Tajín. Connect with us: E-mail us your pictures and recipe requests: [email protected] Follow us on Instagram: @DinnerDeeAs and Facebook: facebook.com/DinnerDeeAs Watch episodes any time, anywhere on YouTube: youtube.com/@DinnerDeeAs or Fox Local: foxlocal.com Watch Dinner DeeAs: Every weekday at 1p on FOX 13 Tampa Bay Every weekday at 7a on FOX 35 Plus in Orlando Click here to download a printable copy of the recipes below. Tinga Chicken Tostadas Ingredients 3 boneless, skinless chicken breasts ½ white onion 3 peeled garlic cloves 1 tsp salt 1 tbsp chicken bouillon 2 bay leaves water to cover chicken 3 roma tomatoes 2 tbsp cooking oil ¼ white onion, chopped ½ cup reserved chicken broth 2–3 chipotle peppers in adobo sauce crispy corn tostada shells 1 cup shredded lettuce ½ cup mexican crema or sour cream ½ cup crumbled queso fresco Directions Place chicken breasts in large pot. Add ½ white onion, peeled garlic cloves, salt, chicken bouillon, bay leaves, and enough water to cover chicken. Bring to boil over medium-high heat, reduce to gentle simmer, and cook for 20–25 minutes until chicken reaches 165° F internally. Remove chicken from pot, let cool slightly, and shred using two forks. Remove cooked onion and garlic from broth and set aside; discard bay leaves. Drop roma tomatoes into hot chicken cooking liquid and boil 5–8 minutes until softened. Heat cooking oil in large pan over medium heat and sauté chopped onion for about 1 minute until soft. Transfer softened tomatoes to blender along with reserved boiled onion, garlic, ½ cup reserved chicken broth, and chipotle peppers in adobo sauce. Blend on high for 45 seconds until smooth red sauce forms. Pour blended sauce into pan with cooked onions and bring to simmer. Add shredded chicken to sauce and toss thoroughly to coat. Simmer for 3–5 minutes until chicken is completely warmed through and sauce thickens. Place crispy tostada shells on serving platter. Spread generous scoop of sauced shredded chicken across each shell. Top with shredded lettuce, drizzle with mexican crema, and finish with crumbled queso fresco. Quick Charred Mexican Street Corn (Esquites) Ingredients 1 tbsp cooking oil 1 can whole kernel sweet corn, drained 2 tbsp mayonnaise ¼ cup grated parmesan cheese 1 tsp Tajín seasoning Directions Heat cooking oil in skillet over medium-high heat. Add drained sweet corn and sear for 2–5 minutes until kernels get browned char. Transfer warm charred corn to mixing bowl. Stir in mayonnaise until corn is well coated. Fold in parmesan cheese until melted and evenly distributed. Dust with Tajín seasoning and serve immediately alongside tostadas. To grab more recipes from Dinner DeeAs, click here . Dinner DeeAs Recipes Food and Drink