Flambeed Shrimp Chipotle Tostadas Recipes

SHREDDED BEEF TOSTADAS (SALPICON)

Steps:

• Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.
• Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
• Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
• To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.

CHICKEN TOSTADAS

Steps:

• Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
• In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
• To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.

CHIPOTLE SHRIMP TOSTADAS

Steps:

• In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot.
• Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.
• Drain on paper towels and sprinkle with salt(while they are still hot!)
• Preheat a grill pan.
• In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder; season the shrimp with salt.
• Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
• In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
• Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
• Serve with lime wedges.