What happens when you run out of corn chips and have
leftover queso? If you’re like me and don’t like going to the store for every
little thing, you might get a wild hair to make something. (Plus, I was
scrounging for lunch.) Thanks to the package of instant yellow masa flour in my
pantry, making tortilla chips seemed like a good idea.
I did get my “chips” made, but wouldn’t you know it.
Most of those were left over after my husband and I finished the queso. They
were actually kind of addictive (fried in a skillet, so of course they were),
and we could have just snacked on them. However, when you’re a project queen,
stopping at a certain point just isn’t in your genetic code. It occurred to me
that baby BBQ chicken tostadas would make a great snack for all those games
people like to watch or tailgate. We just had them for supper.
Technically, there are four components to this
recipe. (Five, if you count the cheese.) It’s not strictly necessary to make
all the components. As a matter of fact, the entire tostada could be made from
convenience foods, though I don’t think the end product will be the same. Here’s
the breakdown for those who may want to try convenience. Corn tortillas – use a
3” ring cutter to make the hand-held size. Depending on the size of the
purchased tortilla, you might get 2-3 baby tortillas. Cut the remains of the
tortilla into pieces that can be baked or fried, and used as chips. Use refried
beans instead of pureed baked beans. You can purchase shredded chicken in BBQ
sauce. It usually comes in a tub. Put it in a non-stick skillet and add some
hard apple cider while it’s warming up. Want to grill your chicken, but keep
the sauce easy? Use your favorite bottled BBQ sauce and add the cider.
For the slightly hard-core kitchen warrior, I give
you the mostly homemade version. (Truly hard-core would be those who make their
baked beans from scratch for this creation.) To keep the cook from spending
game day in the kitchen, make-ahead directions will be provided.
3”
Corn Tortillas
If you have a favorite brand of instant yellow corn
masa flour, feel free to use it. Maseca was the brand I had in the pantry.
Follow the package directions for making 16 tortillas. Once your dough is
ready, it’s ok to let it rest while heating oil or shortening in a skillet
(med. heat). I used my 12” cast iron and put a 1 c. shortening stick in it. To
make the tortillas, scoop the dough into balls about the size of a walnut (in
the shell.) Place the balls between two sheets of parchment or wax paper. If
using a tortilla press, you might be able to flatten up to 4 dough balls. A
large heavy skillet may make it possible to do more at a time. The tortillas
should be about 1/8” thick. Just in case they squish together, use a knife to
cut them apart. There should be a faint line where they touch each other. When
removing the tortillas from the paper, some of them might tear a bit. It’s easy
to fix by pinching the tears closed. Put only one tortilla in the oil to test
its readiness. I fried 4 tortillas at a time. If the first tortilla floats and
the oil bubbles around it, the other 3 can be added. Since there is moisture in
your dough, it will poof in the middle while frying. The poof should disappear
when the tortillas are cool. Depending on the temperature of the oil, they only
take a minute or two on each side. Place the tortillas on a paper-towel lined
plate, single layer, or on a cooling rack. Before someone asks about yield, I
have a confession. I didn’t count how many I made. The first four 3” tortillas
were all cut into fourths, and I snacked on most of those while I fried the
rest of the batch. I used about 20 leftover tortillas for the tostadas.
Beans
Instead of refried beans I used 14 oz. (about half
of a 28 oz. can) of baked beans. They were put in a strainer to remove most of
the liquid and pureed in the food processor. In case you’re making the entire
batch of tortillas into tostadas, you may need a 28 oz. can.
Applewood
Braised Cider Chicken
2 Boneless, skinless
breasts
2 Boneless, skinless
thighs
1 tbsp. Black pepper
2 tsp. Salt
1 tsp. Paprika
½ tsp. Chipotle or
cayenne pepper
½ tsp. Cumin
Hard apple cider
Place the chicken in a foil pan that fits on your
grill. Combine all the dry seasonings and distribute over both sides of the
chicken. Pour enough cider into the pan to cover the bottom. Cover the pan with
foil and place in the refrigerator. After at least half-an-hour, turn the
chicken over in the pan. Fill your grill with your favorite fuel, and start the
fire. (I used apple wood chunks. I had a theme and ran with it.) Let the fire
die down a bit before putting the foil pan on the grill. If your grill is large
enough for indirect heat, I recommend you take advantage of it. The hard cider
in the pan is being used as a braising liquid. Its high sugar content will burn
quickly. Keep the foil cover on the pan, but it can be loosened to allow in
some grill smoke. Just make sure the contents aren’t getting sooty when you
turn the chicken pieces over. After the chicken is cooked through, remove from
the grill and allow it to rest for at least 15 min. Cut the chicken into bite-size
pieces and stir into the following sauce.
Hard
Cider BBQ Sauce
1 c. Ketchup
Spices used in chicken rub (Season to your taste. Be
careful with salt. The ketchup may already have some)
1 tsp. Worcestershire sauce
¼ c. Hard cider
I found it easiest to make the sauce in a non-stick
skillet. Keep the heat low, and remove your pan from the heat source before
adding the cider. Once the sauce is warm, stir in the chicken. Some of the pan
drippings can be added if it seems the sauce isn’t coating enough.
To Assemble the
Tostadas
For all components made the same day, place tortillas
on baking sheets. Spoon on enough beans to cover the tortillas, followed by the
warm BBQ chicken. Put into a 350° oven long enough to warm the tortillas and
beans. (Check between 5 – 10 minutes.) Sprinkle the tostadas with shredded
cheddar cheese after they are removed from the oven. Serve with a smile, even
if your team is losing.
Note:
All the elements for the tostadas can be made a few days in advance. The
tostadas can be assembled and warmed in the oven. If everything is cold when
they go in, add an additional 5 minute to the time and check them. Keep
checking every 5 minutes until you’re satisfied with the temperature. Stored
tortillas are likely to become a bit soft. To make them crunchy again, put them
in the oven by themselves as it’s preheating. By the time 350° is reached, they
will have their crispy back. Continue assembly of the tostadas and return them
to the oven.
The
Project Queen
No comments:
Post a Comment