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1
(Can be done a day ahead) Preheat oven to 350 degrees.
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2
Put chicken breasts in a baking dish, pour chipotles and tomatoes over.
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3
Cover dish and cook through, about 30-45 minutes.
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4
Remove from oven and take the breasts out of the sauce.
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5
Use a traditional or immersion blender to puree the sauce.
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6
Lightly chop or shred the chicken.
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7
Add back in a little of the sauce to keep chicken moist (sauce will be spicy, use chicken broth if you dont like heat).
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8
Store sauce and chicken separately if doing this step ahead.
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9
Chop all of your vegetables, crumble the cheese, and make sure your condiments are ready.
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10
For an extra special touch, put corn kernals in a skillet over medium heat for about 5-10 minutes, shaking occasionally, until browned.
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11
Use extra sauce from the meat as a hot sauce if desired.
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12
Heat oil in skillet to approximately 350 degrees.
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13
Fry tortillas on both sides, about a minute per side, until the edges begin to brown.
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14
Put on paper towels until all are fried.
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15
Assemble your tostada!
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16
I like to start with meat, and put cheese right on top so it softens (queso fresco wont melt).
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17
Continue to top with tomatoes, avocado, corn, jalepenos and cilantro!
