Chicken Tostada Stack
Ingredients:
2 large boneless chicken breasts (poached and finely shredded)
5 Roma tomatoes
1 chipotle pepper in adobo
1 serrano pepper
1 small white onion, diced
3 cloves garlic, minced
1 Anaheim pepper, diced
1 small red bell pepper, diced
3 oz. tomato paste
1 tablespoon ground cumin
Salt and fresh cracked pepper
Olive oil or coconut oil
Directions:
In a large pan, heat 2 tablespoons of oil to medium heat, add the onions and cook for 4 to 5 minutes. While the onions are cooking, in the blender, combine the Roma tomatoes, chipotle pepper, serrano pepper, tomato paste, salt and pepper and blend until smooth, set aside.
Add the diced peppers and garlic to the onions, cook for 2 minutes, add the shredded chicken, tomato sauce from blender, cumin and a pinch of salt and pepper. Cook for a good 20 minutes or more to reduce the sauce. Taste for salt.
Serve as-is, or as a filling for tacos, tostadas, burritos or over a salad. In the pic, I layered guacamole, romaine lettuce, chicken, more guacamole and a drizzle of chipotle dressing on a baked tostada.
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