Chipotle Chicken Tostadas
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Serves: 4 tostadas
1 pound, boneless skinless, chicken breast
1 small red onion, cut in half
1 garlic clove
1 tablespoon homemade sofrito
2 teaspoons salt
2 chipotle peppers, rehydrated in hot water first
1 small tomato, cut in half
2 tablespoons canola oil
1 small red onion, chopped
1 garlic clove, minced
1 small tomato, chopped
4 store bought tostadas (fried tortillas)
For the toppings
½ cup shredded cheese
4 tablespoons pico de gallo
4 teaspoons sour cream
1 pickled jalapeño pepper, chopped (optional)
To a small pot, add the chicken, onion cut in half, whole garlic clove, sofrito and one teaspoon of salt. Let boil until the meat has cooked and become tender, about 20 minutes.
Remove chicken from the pot and shred the meat using two forks.
In a blender, mix the onion and garlic in the broth with the chipotle peppers, the tomato that has been cut in half, one teaspoons of salt and the left over chicken broth.
In a medium skillet, heat up a the oil over medium-high heat. Sautee the chopped onion until it has become transparent. Add the minced garlic, chopped tomato, shredded chicken and chipotle mixture.
Bring up to a boil, and let simmer until the broth has reduced almost completely, about 15-20 minutes.
To assemble the tostadas
Warm up the tostadas in the oven at 350 degrees for about 5 minutes.
Peel and roughly mash the avocado. Place about two tablespoons of avocado at the bottom of the tostadas. Add about 2-3 tablespoons of chipotle chicken, then cheese and a tablespoon of pico de gallo salsa. Finally, top with sour cream.