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Hatch Chile Tequila Chicken Tostada Recipe

Depending on your heat preference, use mild, hot or a combination of Hatch Chiles.

Please note that 4 hours of the prep time is marinating time.

Course Dinner, Salad
Cuisine Mexican
Keyword salad for a buffet, salad for party
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 30 minutes
Servings 4
Calories 389 kcal

Ingredients

  • 4 large Hatch Chiles, roasted, seeded (Click here for How to Roast and Peel Chiles)
  • 1 cup fresh corn kernels
  • 2 teaspoons garlic, minced
  • 1 tablespoon agave nectar
  • 3 tablespoons grape seed oil
  • 6 chicken tenders
  • 1/4 cup good quality Tequila
  • 4 corn tortillas
  • 1/2 cup cooked brown rice
  • 2 cups butter lettuce, finely chopped
  • 1 cup loosely packed cilantro leaves
  • 1 cup tomatoes, seeds removed, diced
  • 1/2 cup avocado, diced
  • 1/8 teaspoon Hatch Chile powder
  • salt and freshly ground black pepper

Instructions

  1. Add the chiles and corn to a food processor fitted with the blade attachment. Blend until it's about 3/4 puréed and 1/4 chunky. (No, it doesn't have to be exact.) Mix in the oil, garlic and agave, and add the mixture to a shallow dish large enough to hold 6 chicken tenders. (This is a thick marinade.)
  2. Add the chicken to the marinade and be sure all of it is well coated. Cover with plastic wrap and marinate in the refrigerator for 4 hours, and ideally overnight. At some point during the marinating process, move the chicken around a bit, to be sure it marinates evenly.
  3. Coat the bottom of a large sauté pan with grape seed oil, and place it over medium-high heat.
  4. Sprinkle both sides of the chicken with salt and pepper.
  5. Once the pan is very hot, add the chicken with all of the marinade. Sauté until the chicken is cooked through, about 3 minutes per side.
  6. Remove the chicken, but leave the marinade in the pan. Add the chicken to a plate and set it aside. Continue to sauté the marinade until it begins to brown.
  7. Deglaze the pan with the tequila. Use a wooden spatula to scrape the bottom of the pan as the tequila simmers. Cook just until the alcohol flavor has burned off, about 4 minutes. Then add this to the plate with the chicken.
  8. Once the chicken is cool enough to touch, either chop it into bite-sized pieces, or shred it with your hands. (I prefer shredded chicken in the tostada.)
  9. Add a bit more oil to the pan, place it over medium-high heat, and add as many of the tortillas as will fit. Sauté until the tortillas become slightly crisp, a couple minutes per side. (Repeat until all of the tortillas are done.)
  10. Place one tortilla in the center of four serving plates.
  11. Divide all of the remaining ingredients between the tortillas. (Start with the rice, and then add the greens, followed by the tomatoes and avocado.)
  12. Top with a pinch of the Hatch Chile powder.