Great recipe, it's authentic! Here's a tip for managing the spiciness of this dish (especially when some of your family doesn't do spicy and some like it HOT): Instead of blending the whole can of chipotles into the sauce, only blend in maybe one (you can never tell just how hot a given can will be). Then pull a few whole peppers out of the can and add them to the final mixture. Let them simmer in there to get that delicious smoky flavor, but avoid breaking them up, since the spiciness will mix into every bite if they are in pieces and the seeds get out. Finally, blend the remainder of your can into a paste that each person can smear onto his or her tostada according to spiciness preferences.
Also - don't worry about your tomatoes being too juicy. This dish *should* be a little watery (a little juice will slide off the tostada); if it's really, really too watery, then a) serve it with a slotted spoon or b) let it simmer down for a while and it will thicken just like spaghetti sauce does. Goes great with Agua de Jamaica (an easy and delicious hibiscus tea).
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