Chicken Tostadas With Radish Slaw
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
To prepare the chicken, in a heavy Dutch oven, stir together the orange juice, lime juice, and achiote paste until the achiote paste is smooth
2
Add the onion, garlic, and oregano and mix well
3
Add the chicken thighs and turn to coat evenly
4
Sprinkle the chicken with salt
5
Cover, place over medium heat, bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the chicken is opaque throughout when pierced with a knife tip, about 40 minutes
6
Uncover and continue to simmer until the sauce is very thick and the chicken begins to fall apart and catch on the bottom of the pan, about 10 minutes
7
Remove from the heat and let cool slightly, then shred the chicken
8
Season with salt and pepper
9
To make the radish slaw, in a small bowl, combine the radishes, green onions, cilantro, and lime juice and toss to mix
10
Season with salt
11
Pour oil to a depth of 1 inch (2
12
5 cm) into a deep, heavy frying pan and warm over medium-high heat until almost smoking
13
One at a time, add the tortillas and cook, turning once with tongs, until crisp and golden, 1-2 minutes
14
As each tortilla is ready, transfer it to paper towels to drain, then sprinkle lightly with salt
15
Arrange 2 tortillas side by side on each individual plate
16
Top the tortillas with the chicken, dividing it equally, and then spoon the radish slaw evenly over the chicken
17
Top the tostadas evenly with the cheese and the avocado slices and serve
18
To prepare the chicken, in a heavy Dutch oven, stir together the orange juice, lime juice, and achiote paste until the achiote paste is smooth
19
Add the onion, garlic, and oregano and mix well
20
Add the chicken thighs and turn to coat evenly
21
Sprinkle the chicken with salt
22
Cover, place over medium heat, bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the chicken is opaque throughout when pierced with a knife tip, about 40 minutes
23
Uncover and continue to simmer until the sauce is very thick and the chicken begins to fall apart and catch on the bottom of the pan, about 10 minutes
24
Remove from the heat and let cool slightly, then shred the chicken
25
Season with salt and pepper
26
To make the radish slaw, in a small bowl, combine the radishes, green onions, cilantro, and lime juice and toss to mix
27
Season with salt
28
Pour oil to a depth of 1 inch (2
29
5 cm) into a deep, heavy frying pan and warm over medium-high heat until almost smoking
30
One at a time, add the tortillas and cook, turning once with tongs, until crisp and golden, 1-2 minutes
31
As each tortilla is ready, transfer it to paper towels to drain, then sprinkle lightly with salt
32
Arrange 2 tortillas side by side on each individual plate
33
Top the tortillas with the chicken, dividing it equally, and then spoon the radish slaw evenly over the chicken
34
Top the tostadas evenly with the cheese and the avocado slices and serve