Smoked Chicken Tostadas

[guajolote]

Smoked Chicken Tostadas

Serves 4 as Main Dish.

This would also be good with smoked pork or beef.

• 4 Smoked Chicken Legs/Thighs
  
• 1 ancho chile
  
• 1/2 c chicken stock
  
• 4 garlic cloves
  
• 1/2 c tomato puree
  
• 1/4 c lime juice
  
• 1 T mexican oregano
  
• 7 T lard or vegetable oil
  
• 8 stale tortillas
  
• 8 T crema or sour cream
  
• 1/2 c pickled onions
  

Sauce

Remove seeds and stem from ancho chile. Toast the chile in a hot frying pan (no oil) for a few seconds on each side. Remove from the pan and place in a bowl, cover with boiling water and let soak for at least 1/2 hour.

Place the garlic cloves (with the skin on) and let them toast for 15 minutes, turning frequently.

Add soaked chile, peeled garlic cloves, tomato puree, oregano, and chicken stock to a blender. Puree until smooth and strain.

Add 1 Tbs. of the lard or oil to a pan and heat over medium heat. Add the pureed sauce and cook for ten minutes. Add the lime juice and salt (to taste)

Chicken

Brine and smoke the chicken (Recipe)

Let the chicken cool and shred the meat.

Tortillas

Heat 6 Tbs. of lard or oil in a frying pan. Cook each tortillas until brown and crisp (about 2 minutes).

Assembly

Add the shredded chicken to the sauce and heat through. Place a spoonful of chicken on each tortilla and top with 1 Tbs. crema and 1 Tbs. pickled onions (

recipe.)

Keywords: Main Dish, Intermediate, Chicken, Mexican, Blender

( RG266 )