August 18, 2022

Roasted Chicken Tostadas

Tacos are like boobs, even the flat ones are awesome!
Roasted Chicken Tostadas with Salsa Fresca & Spicy Guacamole
1 whole chicken, cut into 8 pieces
1 large white onion, cut into 8 wedges
Large package of regular size corn tortillas (one chicken will make a ton of tostadas)
Vegetable oil, for frying tortillas
Canned refried beans, heated in a small sauce pan
6 cloves of garlic, chopped
3 tsp olive oil
1 tbsp ancho chili powder
1 tbsp paprika
1 tbsp ground cumin
1 tsp. onion powder
Kosher salt, to taste
1 tsp cayenne pepper
1 jalapeño, chopped
1 lime, juiced
Chopped cilantro
Lime wedges, for squeezing
Salsa and guacamole (recipes follow)
Iceberg lettuce, shredded
Grated cheese (Cotija, Queso Fresco or Monterey Jack)
Hot sauce or Siracha
Radishes, sliced into thin matchsticks
Preheat your oven to 425 degrees
In a large cast iron skillet place the onions on the bottom
Mix all the seasonings together (wear gloves and wash hands after massaging chicken) Massage seasoning mix onto chicken and place on top of the onions
Cook for 40-45 minutes or until the chicken registers 165 in the thigh using a meat thermometer
Take out of the oven and tent aluminum foil over the dish. Let rest for 15-30 minutes
Remove the skin and shred the dark meat from the bone. Cube the breasts. Place shredded chicken in a bowl and cover with a tee towel.
Fry tortillas. Remove fried tortillas and place on a paper towel lined plate. Hit each hot tortillas with a pinch of Kosher salt as it comes out of the oil.
Spread a light slathering of the guacamole and hot beans on a fried tortilla (this is your glue). Top with your favorite toppings and salsa fresca. Finish with another pinch of salt.
Salsa Fresca
2 cups chopped and seeded tomatoes
4 cloves garlic, finely chopped
1/2 to 1 white onion, chopped (amount depends on what you like)
1-2 jalapenos, finely chopped, seeds are just fine for heat!
A pinch of Kosher salt to taste
A tiny pinch of cumin, optional
1/4 cup chopped cilantro, loosely packed
Combine all ingredients into a large bowl. If not enjoying immediately, cover and refrigerate. Refrigerate for a couple of hours to let the flavors meld, if you can.
Spicy Guacamole
2 Haas avocados, halved, pitted, and diced in shell
1/2 red onion, thinly sliced
1 jalapeno, finely diced
1/2 bunch fresh cilantro, coarsely chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper
Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper. Cover and refrigerate until time to use.
Roasted Chicken Tostadas

Leave a Reply

Your email address will not be published.