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Tomatillo Braised Chicken Tostada Hatch Chile Crema, Chipotle-Tomato Salsa

Home/Tomatillo Braised Chicken Tostada Hatch Chile Crema, Chipotle-Tomato Salsa

Tomatillo Braised Chicken Tostada Hatch Chile Crema, Chipotle-Tomato Salsa

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Pair with 2016 Brooks Pinot Blanc

Tomatillo chicken:
1 whole Chicken, Cooked, shredded

Sauce:

  • 10 tomatillos, roasted until blackened
  • 2 cups chicken stock
  • 2 tsp. Cumin
  • 2 garlic cloves, minced
  • 1 bunch cilantro
  • Salt to taste

Puree all ingredients and add to the chicken. Heat over low heat and simmer about 15 minutes for flavors to come together.

Hatch chile crema:

  • 4 hatch chiles, roasted, peeled (if you cannot find hatch chiles, Anaheim is a good substitution)
  • 2 limes, juiced
  • 1 cup sour cream
  • Salt to taste

Puree all ingredients until smooth. Place in a squeeze bottle.

Chipotle-Tomato Salsa:

  • 2 pints mixed cherry tomatoes
  • 2 canned chipotle chiles in adobo
  • 1 tablespoon red wine vinegar
  • Salt to taste
  • Place in a squeeze bottle

Shredded lettuce
Sliced radishes
Tostadas

Divide tomatillo chicken among the tostadas. Squeeze the hatch cream over each tostada in a zig zag pattern. Do the same with the chipotle tomato salsa. Mound some shredded lettuce over each and place a few radishes on top. Sprinkle with a little coarse sea salt.

Recipe by Abby McManigle, Executive Chef Brooks Winery

 

2017-09-03T14:16:15+00:00