Mexican Tostadas De Pollo Recipes

ENSALADA DE POLLO RECIPE

Steps:

• Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
• In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
• In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
• Chill in the refrigerator for 1 - 2 hours before serving.

TOSTADAS DE POLLO (CHICKEN TOSTADAS)

Steps:

• Place oil, lime juice, garlic, onion, chili powder, pepper, and salt in a bowl. Mix with a fork to combine.
• Add chicken and turn it to coat well with the seasonings. Marinate for 20 minutes.
• Heat a griddle pan or a cast-iron skillet until smoking.
• Brush with a little bit of oil to coat lightly the bottom.
• Add chicken and grill (flipping from time to time) on both sides until golden, charred, and well cooked through.
• Place grilled chicken in a bowl and cover with foil, allow to rest for 5 minutes then shred it using two forks.
• Cover again to prevent it from drying and set aside until needed.
• Assemble
• Spread each tostada shell with refried beans.
• Add a layer of shredded chicken.
• Top with shredded lettuce, tomato slices, and pickled onions.
• Finish with cheese and a drizzle of your favorite salsa.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.