Crisp Corn Tostadas With BBQ Chicken and Jack Cheese

1 tbsp. vegetable oil
½ cup onions, finely chopped
2 tsp. garlic, minced
½ tsp. cumin
¼ tsp. ground coriander
¼ cup cider vinegar
¾ cup ketchup
2 tbsp. molasses
1 tbsp. honey
2 chicken breasts, boneless, skinless, cooked and shredded 
4 corn tortillas
Vegetable, oil as needed, for frying
As needed, shredded Jack cheese, diced tomatoes, shredded lettuce, cilantro sprigs, sour cream and lime wedges

  • Prepare BBQ sauce by heating a saute pan on medium heat.
  • Add the vegetable oil and onions.
  • Cook for about 2 minutes, or until softened.
  • Add the garlic, cumin, coriander and cook 30 seconds.
  • Add vinegar, ketchup, molasses and honey, whisk until smooth.
  • Stir in the shredded chicken breast. Reserve warm to serve with tostadas.
  • To fry tostadas, heat vegetable oil in a saute pan wide enough to fit your corn tortillas to 350°F.
  • Fry one tortilla at a time, flipping after the first side gets light golden. Remove to drain. Season once out of the oil. Repeat with other tortillas.
  • Top each fried tortilla with the shredded bbq chicken, jack cheese and sprinkle any of the suggested garnishes above.
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