Smoky Chipotle Mushroom Tostadas with Lime Crema

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

   ~5 min
2. 2

   Slice the mushrooms into bite-sized pieces. Finely mince the garlic and dice the onion.

   ~5 min
3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 5 minutes.

   ~5 min
4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

   ~1 min
5. 5

   Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.

   ~10 min
6. 6

   Stir in the chopped chipotle peppers with their adobo sauce, vegetable broth, cumin, and smoked paprika. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken.

   ~5 min
7. 7

   Season the mushroom mixture with salt and black pepper to taste.

   ~1 min
8. 8

   While the mushrooms are simmering, arrange the corn tortillas on a baking sheet. Lightly brush both sides with a little oil if desired (optional). Bake for 8-10 minutes, or until crisp and slightly golden. Alternatively, you can pan-fry them in a dry skillet until crispy.

   ~10 min
9. 9

   In a small bowl, whisk together the sour cream and lime juice until smooth for the lime crema.

   ~2 min
10. 10

    To assemble the tostadas, spread a generous portion of the smoky chipotle mushroom mixture onto each crispy tortilla. Drizzle with lime crema and sprinkle with fresh chopped cilantro.

    ~3 min