That’s a pretty long recipe name, I know.
So here’s what happened:
Johnny from Eating For Idiots and I decided to have a cooking day together. We have an ongoing texting relationship, in which we talk about food, life, love, tequila, and of course the occasional smack. I harass him on an almost constant basis about being my partner in crime in writing a cookbook, and I think I might have him almost broken down.
But for now, we’ll cook together when we can and see what we can come up with. On Monday, we came up with something pretty great.
It was all a total accident; the plantains I had leftover from the weekend’s paleo popups were yellow, which is exactly in between ripe and not ripe. We attempted to make tostones, but the coconut oil they were frying in foamed up to the top (and over) the pot in protest. This is a good example of how kitchen adventures don’t always go as planned, but it’s almost never the end of the world. Plan B: Throw that [email protected]#% in the food processor and puree. Make latkes. Or since this dish really has nothing to do with Hanukkah, or anything Jewish for that matter, make tostadas.
This recipe has a few parts and steps, but it’s all incredibly simple and there’s hardly any chopping, so don’t fret.
The components are:
Cilantro citrus marinated chicken
Preheat oven to 425.
For the chicken:
1 pound boneless skinless chicken thighs
juice of 1 orange
juice of 1 lemon
juice of 3 limes
4 garlic cloves
1 tsp salt
1 tsp chili powder
Put everything but the chicken in a blender, puree, and pour the sauce over the chicken. It’s fine to let the chicken reach room temperature before baking. No need to wash the blender, you’re about to use it again. You’ll bake the chicken when you bake the tostadas, so let the marinade do it’s magic while you prepare the rest of the dish. (I don’t recommend an overnight marinate with this amount of citrus, you’ll wind up with chicken ceviche- not appealing. )
For the Ranchero Sauce:
1 can (14 ounce-ish) fire roasted tomatoes
1 whole roasted pepper
1 small onion, chopped
4 cloves garlic, peeled
1/2 teaspoon salt
1/4 teaspoon chipotle powder (or cayenne if you don’t have chipotle)
coconut oil for sautéing
Saute the onion and garlic in coconut oil over medium heat until golden and soft, about 10 minutes. Add to the blender with the rest of the ingredients. Puree. Transfer to a small sauce pan and bring to a simmer. You can just let it simmer while the rest of the components are cooking, for about 30 minutes or so.
2 yellow plantains
1/4 cup coconut oil, melted, plus more for baking tostadas
1 teaspoon salt
Chop the plantains into 2 inch pieces and toss them in the food processor with the melted coconut oil and salt. Puree. Line a baking sheet with parchment paper and grease with additional coconut oil. Divide the plantain mixture into 6 blobs on the baking sheet and flatten them out into pancakes as best you can. (Oiled hands help). Bake at 425 for 30 minutes or so, flipping half way.
You can put the chicken in to bake at the same time, it should take about as long.
Put it all together!
Chop the chicken into strips. Top each tostada with a couple tablespoons of the Ranchero sauce, some chicken, and guacamole. There’s no exact equation here. You will definitely have extra ranchero sauce leftover, which would be great with eggs, or on some steak, or thrown into a pot of stew to add a smoky flavor. It’s not a bad condiment to have around, is what I’m trying to say here. It should keep in the fridge for a week.
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