Creamy Chipotle Shrimp Tostadas

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Rick Bayless


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1 large red ripe tomato

2 canned chipotle chiles en adobo, plus 2 tablespoons of the canning sauce

1 medium red onion, chopped into small dice

1 green onion, root end removed, then chopped finely

1 pound cooked, peeled, small "salad" shrimp (fresh has better flavor and texture than frozen; if frozen defrost overnight in refrigerator)

1 teaspoon chopped fresh thyme

2 to 3 tablespoons chopped fresh cilantro

3/4 cup crème fraiche, Mexican crema or homemade sour cream


A handful of squash blossoms (optional)

About 50 thick, homestyle tortilla chips or Guerrero-style chalupitas (or 20 to 25 4-inch crisp tostadas)

About 1/2 cup crumbled Mexican queso fresco or other crumbly fresh cheese such as salted, pressed farmer's cheese or feta

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