Orange Chicken Tostadas

Is the year over yet? 2018 was always going to be busy, but the past few weeks have been on a different level. I’ve been cooking a lot more things in bulk to save time, so it’s oddly refreshing to get back to making small-batch, experimental things. This is one of them.

I was going for a fast version of the carnitas I made a while ago, but only had two chicken thighs to work with–no time, no room for error, and nothing else to eat. Here goes.

Usually, you have to cook meats “low and slow” to get them tender enough to shred. I didn’t have time for that, so I seared the chicken to speed up the process, tossed in orange peel, chilies, onions, and herbs, and submerged everything in stock.
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Once you let this roast for about thirty minutes, you’ll still have a bunch of liquid, but the meat will be tender. Once it cools, you can shred the meat, and save the stock for later use in the fridge.

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Tostadas are usually fried, but I’ve figured out how to roast them to get the same texture, and even better flavor. Plus, you’re already using the oven, so why pull out extra pots? If that’s not enough to convince you…you’ll use less energy, and the environment will thank you.

Mix oil, lime juice, and salt, and brush it onto the tortillas. Throw them directly on the oven rack, and bake until they start to blister and firm up. It’s that easy–now you can top them with anything.

Let’s Cook.

You’ll need:

2 lb Chicken Thighs

1 Onion, chopped

4 Cloves of Garlic

1/2 Cup Parsley, chopped

1 Tbs Orange Zest

2 Limes

1 Guajillo Chili

1 Pasilla Chili

3 Sprigs of Oregano

2 Cups Chicken Stock

6 Corn Tortillas

1 Bay Leaf

2 Tbs Olive Oil

1 Tbs Paprika

1 Tbs Coriander

1 Tbs Cumin

1/2 Tbs Onion Powder

1 Tsp Butter

Salt & Pepper to taste

  1. Preheat oven to 425.
  2. Season chicken on both sides, then brown butter in a heavy pot on medium-high. Sear the chicken on both sides. Add onions, garlic, orange zest, bay leaves, thyme, oregano and chicken stock. Cover with foil, then place the pot in the oven.
  3. Roast the chicken for fifteen minutes, then uncover, and broil for ten minutes. Remove from heat, and let the chicken rest.
  4. Mix oil, salt, lime juice, and lime zest in a small cup. Brush onto both sides of the tortillas, then place them directly on the oven rack while the heat is still on. Remove once the tortillas firm up, and start to blister.
  5. Shred the chicken, then plate and serve with extra onions, and herbs.

Done.

 

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