Chicken Chile Tostadas Food

CHICKEN TOSTADAS

Steps:

• To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
• To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
• To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
• Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
• Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

CHICKEN TOSTADAS

Steps:

• Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
• In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
• To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.

CHICKEN TOSTADAS

Steps:

• Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
• Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.

CHICKEN TOSTADAS

Steps:

• Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
• Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
• Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.

CHICKEN TOSTADAS

Steps:

• Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag.
• Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally.
• Take meat out of refrigerator 20 minutes before cooking.
• Take out meat and discard marinade.
• These can either be cooked on the grill or under the broiler.
• Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2" strips.
• Lightly brush tortillas with vegetable oil.
• If using grill, grill on each side until they turn slightly brown, about 1 minute.
• Add cheese to browned side while other side is browning on grill.
• If using broiler put cheese on tortilla just until cheese melts.
• Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.

DUCK (OR CHICKEN) & CHILE MOLE TOSTADAS

Steps:

• For the MOLE: Pull the stems off the chiles and shake out the seeds.
• Set the seeds aside.
• Wipe off the chiles with a damp paper towel.
• Heat 1 tablespoon of the oil in a heavy skillet.
• Working in batches, add the chiles and fry until toasty but not dark brown.
• If they get too dark, they become bitter so watch carefully.
• Add more oil as needed.
• As chiles are done, transfer them to a bowl.
• Add a little oil to the chile-toasting pan and toast the bread slices in it.
• (You could also brush the slices with oil and toast them in a 350 degrees oven for 12 to 15 minutes.) Using the same pan, toast 1/4 cup reserved chile seeds until brown but not burned.
• Remove from pan and set aside.
• Add the sesame seeds to the pan and toast until browned.
• If more oil is needed, add it by the teaspoonful.
• Remove the seeds from the pan and set aside.
• Cut the tomatoes and onions in half and rub with olive oil.
• Place on a baking sheet and broil for about 10 to 12 minutes, turning them once, until slightly charred (this gives the mole even more flavour).
• Put half of the chiles, bread, tomatoes, onion, garlic and 1 cup broth in a blender and puree.
• Transfer to a large pot.
• Repeat with the remaining chiles, bread, tomatoes, onion and garlic.
• Add 1 cup broth; puree.
• Put half of the peppercorns, cloves, chile seeds and sesame seeds in a spice grinder and grind to a powder.
• Add to the pot.
• Repeat.
• Add the chocolate to the pot along with the salt and remaining chicken stock.
• Simmer over low heat for 45 minutes.
• Remove from heat and let cool for 30 minutes, then strain.
• Tear the poultry into bite-size pieces (discard bone, skin and fat) and heat in the mole sauce just until warm.
• Serve with rice or Tostada Mix.
• TOSTADA Mix: Toss the cabbage, radishes and cilantro in a large bowl.
• Whisk together the garlic, salt, lemon juice, vinegar, brown sugar, cumin, red pepper flakes and olive oil until emulsified.
• Add half of the dressing to the slaw and toss.
• Taste, and add more dressing if desired.
• To serve tostaditas or tostadas: Place a couple of heaping tablespoons of chicken (or turkey or duck) mole on a crisped tortilla and top with slaw.
• Garnish with a sprinkling of feta cheese.