Grilled Chicken Tostadas

Name: Grilled Chicken Tostadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps achiote paste, crumbled; 177 milliliters chopped peeled avocado; 0 teaspoons freshly ground black pepper; 12 6-inchs (6-inch) corn tortillas; 2 garlic cloves, unpeeled; 0 teaspoons ground allspice; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 473 milliliters shredded leaf lettuce; 2 Tbsps fresh lime juice; 2 teaspoons olive oil; 118 milliliters fresh orange juice (about 1 medium orange); 177 milliliters crumbled queso fresco cheese; 946 milliliters thinly sliced red onion (about 1 large); 118 milliliters red wine vinegar; 680 grams skinless, boneless chicken breasts; 473 milliliters boiling water

The recipe Grilled Chicken Tostadas could satisfy your Mexican craving in around 45 minutes. One portion of this dish contains around 31g of protein, 12g of fat, and a total of 366 calories. For $2.11 per serving, you get a hor d'oeuvre that serves 6. It is perfect for The Fourth Of July. Head to the store and pick up kosher salt, garlic cloves, kosher salt, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. It is a good option if you're following a gluten free diet.

Instructions

To prepare pickled onions, combine onion and 2 cups boiling water in a large bowl. Cover and let stand 15 minutes; drain.

Ingredients you will need

Onion

Water

Equipment you will use

Bowl

Add 1/2 cup orange juice, 1/2 cup vinegar, and 1/8 teaspoon salt to onions. Cover and chill at least 2 hours.

Ingredients you will need

Orange Juice

Vinegar

Onion

Salt

To prepare chicken, heat a small nonstick skillet over medium heat.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add garlic to pan; cook 7 minutes or until tender, stirring occasionally.

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Garlic

Equipment you will use

Frying Pan

Remove garlic from pan; peel and mash.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Combine garlic, 1/2 cup orange juice, and the next 7 ingredients (through pepper) in a large zip-top plastic bag. Seal bag, and shake vigorously to dissolve achiote paste.

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Shake

Orange Juice

Garlic

Pepper

Equipment you will use

Ziploc Bags

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Add chicken to bag, and seal and marinate in refrigerator for 30 minutes, turning bag occasionally.

Ingredients you will need

Whole Chicken

Prepare grill.

Equipment you will use

Grill

Remove chicken from bag; discard marinade.

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Marinade

Whole Chicken

Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.

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Cooking Spray

Whole Chicken

Equipment you will use

Grill

Let stand 15 minutes. Shred with 2 forks.

Lightly coat tortillas on each side with cooking spray.

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Cooking Spray

Tortilla

Place tortillas on grill rack; grill 2 minutes on each side or until lightly browned.

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Tortilla

Equipment you will use

Grill

Arrange 2 tortillas, overlapping halfway, on each of 6 plates. Top each serving with about 1/2 cup chicken mixture and about 1/2 cup pickled onions.

Ingredients you will need

Pickled Onion

Tortilla

Whole Chicken

Drizzle evenly with vinegar mixture. Top each serving with 1/3 cup lettuce, 2 tablespoons avocado, and 2 tablespoons cheese.

Ingredients you will need

Avocado

Lettuce

Vinegar

Cheese

Garnish with jalapeos, sour cream, and cilantro, if desired.

Ingredients you will need

Sour Cream

Cilantro

Equipment

Ingredients

Servings:

2Tbsps

achiote paste, crumbled 177milliliters

chopped peeled avocado 0teaspoons

freshly ground black pepper 126-inchs

(6-inch) corn tortillas 2

garlic cloves, unpeeled 0teaspoons

ground allspice 0teaspoons

kosher salt 1teaspoons

kosher salt 473milliliters

shredded leaf lettuce 2Tbsps

fresh lime juice 2teaspoons

olive oil 118milliliters

fresh orange juice (about 1 medium orange)177milliliters

crumbled queso fresco cheese 946milliliters

thinly sliced red onion (about 1 large)118milliliters

red wine vinegar 680grams

skinless, boneless chicken breasts 473milliliters

boiling water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.