Sunday, August 21, 2011

Recipe: Chipotle Tostadas

First, a hugely important (for me, anyway) announcement: Project cookbook is out of my hands!! It has been completely written, edited and photographed and is now being designed and laid out by my wildly talented friend, Holly. 

In celebration of this project being so very close to a printed version, I'll be sharing all of the recipes from it (that aren't already on the blog) over the next couple of weeks. I hadn't wanted to post them all here while the book was still in production to make sure some of it was still a surprise for my sister. Miss Kathleen is 7 days away from her birthday (not that she's counting...) and shortly after that she will have a hard copy of this little project. 

A few weeks ago, I came across this recipe on Taste Spotting. It was one of those that you see and cannot wait to work into a meal rotation. I hoped it might be one I could add to the cookbook because it seemed very fit for Kathleen. Simple, spicy and no "funky" vegetables! I made it for her when she visited a few weeks ago and we both absolutely loved it. 

I served these topped with queso fresco and Greek yogurt and a side of caramelized corn and black beans. Try swapping this out for your usual recipe next time you have a taco night!

Chipotle Tostadas
35 minutes, 15 minutes unatteded
Serves 4
Adapted from Vittles and Bits

  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 chicken breasts (approx. 1 lb. meat)
  • 3 cups water
  • ½ can of chipotles in adobo sauce
  • 1 regular can of diced tomatoes
  • ¼ cup vegetable oil
  • 8 corn tortillas

1.   Place half of the onion, half of the garlic, the chicken and water in a large stockpot.
2.   Bring the chicken to a boil, reduce to a simmer and cook for 20-25 minutes.
3.   While the chicken is cooking, place the remaining onion and garlic and chipotles, sauce and tomatoes into a blender and blend until mostly smooth.
4.   When the chicken is finished cooking, remove from the water and shred with a knife and fork. Drain the water from the stockpot and add the chicken back in over low heat.
5.   Toss the shredded chicken with the blended sauce.
6.   In a medium skillet, heat a teaspoon of vegetable oil over medium high heat. Cook a corn tortilla for one minute on each side. Repeat with an additional teaspoon of oil for each tortilla.
7.   Spoon the seasoned chicken over the tortillas and serve.

Tips and Tricks:
  1. You can find chipotle peppers in adobo sauce with other Mexican foods in most grocery stores. Look for a small aluminum can alongside cans of other peppers.
  2. When the chicken has finished cooking, you can reserve the cooking water and use as chicken stock.
  3. As each of the tortillas gets cooked, set aside and dab with a paper towel to remove any excess grease.
  4. Serve with toppings on the side such as queso fresco, sour cream or guacamole.

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