TOTAL TIME: 45 minutes
SERVES: 4
Protein
4 chicken breasts
6 slices bacon
Milk & Dairy
1/2 cup feta or cotija cheese
Pantry
2 chipotle peppers (canned or dried)
1 small can fire roasted tomatoes
1 tsp tajin
3 tsp cumin
2 tsp oregano
2 tbsp mayo
12 tostadas or corn tortillas
1 can refried black beans
3 tbsp neutral oil
Produce
4 cloves garlic
1 white onion
2 heads corn grilled (or 2 cups canned/frozen)
1 jalapeno
1 cup red cabbage
2 limes
1 small bunch cilantro
pre-recipe prep
Dice 1 white onion
Finely dice 1 jalapeno
Mince 4 cloves garlic
Slice cabbage thinly until you have about a cup
Cut 2 limes in half
Dice 6 slices of bacon
Make Tostadas. Turn oven to 400. Coat both sides of tortillas in oil and salt generously, and bake for about 10 minutes or until golden brown and firm.
Prep your corn. If you're making grilled corn, remove husks from corn and place on a high heat grill or bbq. Rotate until there's charring on all sides (about 10 minutes). Let cool and cut kernels off into a bowl.
If using frozen, pull out of freezer and let sit in bowl to defrost. If canned, drain and set aside.
Make the chicken. You can use a regular pot here just increase cook time to 45 - 1 hour on medium-low heat (longer is better!). Set instant pot to saute on high. Add diced bacon and bring to a crisp (about 4 minutes). Add in diced 1 onion and 1 tsp salt and cook for another 3 minutes or so (until translucent). Add 4 cloves of minced garlic, 2 chipotle peppers, 2 tsp cumin, 2 tsp oregano and cook for about 30 seconds - 1 minute. Add 1 can fire roasted tomatoes and 4 chicken breasts and mix to coat. Set instant pot on high for 15 minutes. You can choose to quick release if you want, or slow release for added flavor.
Once chicken has finished cooking and depressurized, shred with 2 forks and mix. If sauce is a bit runny, set to saute on the instant pot for a few minutes until liquid has evaporated.
Prep your cabbage. In a bowl, add the cabbage with juice of 1 lime and a generous pinch of salt. Mix well and set aside.
Make your Esquites. In a large bowl, add corn, 1 finely diced jalapeno, 2 tbsp mayo, 1 tsp cumin, 1 tsp tajin, and juice of 1 lime. Mix well and set aside.
Heat your beans. Heat 1 can refried black beans in a microwave safe bowl or a small saucepan until warm (3-4 minutes). Mix in 1 tsp salt.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!