Smokey Chicken Tostadas
Ingredients
- 800 gm boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 cup good quality mayonnaise
- 1 chipotle chilli in adobo sauce
- 1 lime, juiced
- Round natural corn chips, to serve
- 50 gm Manchego cheese, to serve
Marinade
- 1 onion, roughly chopped
- 2 cloves garlic, peeled
- 2 tsp each ground cumin, dried oregano, smoked paprika
- 1 lemon, zested
- 3 chipotle chillies in adobo sauce
- ¼ cup olive oil
Guacamole
- 2 avocados, mashed
- 1 tbsp lime juice
- 1 tbsp fresh coriander, chopped
- ½ white onion, finely chopped
- 1 tsp salt
Method
- For the marinade, place all ingredients in a food processor and process until a coarse paste. Mix well with chicken thighs, cover and marinate in refrigerator for 1-2 hours, or overnight if you have time.
- Preheat oven to 140°C Fan.
- Heat oil in an ovenproof casserole over medium-high heat and cook chicken in batches for 5 minutes a side until charred. Return all the chicken and marinade to the casserole, add 1 cup water, cover with lid and transfer to oven and cook for 40 minutes until fork tender. Once cool, remove chicken and shred meat and season well with salt and pepper.
- Meanwhile, place the mayonnaise, chipotle chilli and lime juice in a small blender and blitz until smooth, set aside. Mix all ingredients together for guacamole and set aside.
- To assemble tostadas, top corn chips with guacamole, chicken, mayonnaise and a fine grating of Manchego cheese. Serve with icy cold beer.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
