Tuesday, June 7, 2016

Ancho Chili Pulled Chicken Tostadas

A great summertime quick meal that you can make the chicken ahead of time and just throw it together in the oven or on the grill for a delicious lunch or dinner.  I make the refried beans in a large batch in the crock pot and then freeze them in 1 cup containers for future use.  Refried Beans recipe below.



 
Ancho Chili Pulled Chicken Tostadas

1# chicken tenders
1 cup chicken stock
¼ cup onion, minced
1 tbsp extra virgin olive oil
1 tsp ancho chili powder
1 tsp salt
½ tsp freshly ground black pepper
Tostada shells
Mexican cheese blend
Tomatoes
Avocados
 
Lemon Crema

1/4 cup sour cream
1 tsp lemon juice


Heat the olive oil in a frying pan.  Add in the chicken fingers to lightly brown and the onion.  This won’t take long to cook.  Remove the chicken and fork shred before returning to the pan.  Add in the chicken stock and spices and allow the stock to reduce down over medium heat.  Use right away or refrigerate for future use.

Place a tablespoon of refried beans on top of each tostada.  Top with the ancho chicken, tomatoes, avocados and a Mexican cheese blend.  Heat oven to 350° and bake for 10 minutes or until cheese has melted.  For the grill, place on carefully and cook for about 4 minutes until the cheese melts.  Drizzle the lemon crema over and serve.

Crockpot Refried Beans ~

2 cups pinto beans
1/2 cup onion, peeled and chopped
2 dried chile chipotle
2 large garlic cloves, finely chopped
1 tbsp cumin
1 cup V8 Juice
salt and freshly ground black pepper to taste

Rinse and clean pinto beans and soak overnight in 6 cups of water.  Put in crockpot on high with onions, garlic and chile chipotle on high.  Cook for 8 hours occasionally stirring and adding liquid as needed (the V8 juice and water).

When the beans are soft, mash and add cumin, salt and freshly ground pepper.