April 12, 2017

Recipe of The Week

Chicken Tostada

(click for larger version)
Ingredients (serves 4)

2 chicken breasts

8 corn tortillas

1/2 red onion (sliced thin)

1cup cheddar cheese

4 cups chicken stock

2 avocado

2 dried ancho chilis (seeded)

1 dried jalapeño (seeded)

2 tbsp tomato paste

1 can black beans (drained and rinsed)

1 clove of garlic

1 tbsp soy sauce

1 bunch cilantro (washed)

1/2 cup picked flat parsley (washed)

1/4 cucumber

1 cup Greek yogurt

2 limes (juiced)

2 cups chopped Bibb lettuce

1/4 cup sugar

1 bay leaf

2 tbsp white vinegar


Ground cumin (to taste)

1 tsp cinnamon

Salt and pepper (to taste)

1 fresh jalapeño (seeded)

Turn on oven to 300 degrees. Place 1 cup of chicken stock, dried and seeded chilis, soy sauce, tomato paste, garlic, 1 tbsp of cumin, 1 tsp cinnamon, salt and pepper in a microwave safe bowl, cover with plastic, and cook 1 1/2 minutes on high. Let sit covered for 5 minutes, then purée in the blender. 

Mix the purée with 3 cups of chicken stock, cook the chicken breasts in a 3-4" deep braising pan with a lid. Cook at 300 for three hours with the lid on.

Meanwhile, bring the sugar, white vinegar, 1 tbsp salt, and 1 cup water to a boil. Once at a boil, stir and make sure the sugar is dissolved, then add a handful of cilantro and the juice of 1/2 a lime and pour the hot liquid over the sliced red onion. Allow that mixture to cool in the fridge. 

While your pickled onions cool, place the cucumber, a hand full of cilantro, the parsley, 1/2 cup yogurt, juice of 1/2 a lime, 1/2 avocado, and 1/2 seeded fresh jalapeño in the blender and purée until smooth.

Once the chicken is cooked, remove it from the braising pan and put into a mixing bowl covered with plastic wrap. 

Now reduce the braising liquid by half and strain the reduced liquid through a sieve into the bowl with the braised chicken, saving 1/4 cup to mix with your black beans. Pull the tender chicken apart with a fork to incorporate with the sauce. 

Finally, in a food processor pulse half the can of beans with the 1/4 cup of braising liquid. Add the other half of the can to the mixture after pulsing.

To assemble your tostada, turn the oven up to 350, place the corn tortillas on a sheet tray and toast each side 3 minutes. Once the tortillas are toasted, add a large spoonful of the bean purée on each and spread evenly to the edge of the tortilla. Follow that with by a generous spoonful of the pulled chicken and a sprinkling of cheddar cheese. 

The tostadas will go back in the oven for 3 minutes to melt the cheese. When they come out, finish with your shredded lettuce, sliced avocado, pickled onion, yogurt, and your cucumber cilantro dressing. Enjoy!

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