Ingredients
Tostadas
3 large garlic cloves, minced
1 large shallot, minced
1/2 teaspoon crushed chile de arbol
Leaves from 1 thyme sprig, minced
Salt to taste
Black pepper to taste
Oregano to taste
2 tablespoons canola oil
6-8 boneless, skinless chicken breasts
1 white onion, thinly sliced
10-12 (5-inch) corn tortillas, fried until crip
Garnish: Sliced avocado, Cotija cheese, pico de gallo, shredded iceberg lettuce, crema, lime slices
Charred tomato and chipotle salsa:
3 large tomatoes
1 small white onion
1 jalapeño
2 chipotle peppers in adobo sauce
1/2 cup chicken stock infused with bay and avocado leaves (if available), strained
1 tablespoon canola oil
Dash salt
Pico de gallo:
5 ripe Roma tomatoes
1/2 large white onion, roughly chopped
1 bunch cilantro, roughly chopped
3 jalapeño peppers, seeded and roughly chopped
Juice of 2 limes
Salt to taste
Directions
For the tostadas:- In a large bowl, combine garlic, shallot, chile flakes, thyme, salt, pepper, and oregano. Add chicken breasts and rub with mixture. Cover and refrigerate until ready to cook. (May be seasoned and refrigerated the day before.)
- In a large nonstick skillet, heat oil over medium-high heat. Cook chicken breasts in batches being careful not to crowd the pan. Finely shred meat.
- Combine salsa and pulled chicken in skillet and stir. Add onion and simmer 5 to 10 minutes, or until heated through, taking care that sauce doesn't get too thick.
- Spoon chicken over fried corn tortillas. Garnish each with avocado slices, crumbled Cotija cheese, pico de gallo, shredded iceberg lettuce, crema, and a squeeze of lime.
- In an un-greased heavy skillet over medium-high heat, char tomatoes, garlic, onion, and pepper until nicely browned. Remove and discard some of the large charred pieces of skin.
- Transfer charred vegetables to blender along with chicken stock and blend until smooth.
- Transfer sauce to skillet. Add canola oil and salt and simmer for 10 minutes. Remove from heat and set aside.
