Southwestern Chicken Tostadas with Pasilla Chile Salsa and Pepita Guacamole

Ingredients

  • Toasted pepitas, cilantro sprigs, and lime slices for garnish (optional)
  • 1 c crumbled cotija cheese
  • 1 c Mexican Crema or whole milk sour cream
  • ¼ c finely chopped cilantro
  • Assembly:
  • 3 Roma tomatoes, diced
  • 1/3 c oil packed sun dried tomatoes, drained and finely chopped
  • + 30 more ingredients
    • 6 clove fresh peeled garlic, minced
    • 2 T unsalted butter
    • 1 ½ lb boneless, skinless chicken breasts, cut crosswise into 1 inch strips
    • ¼ c extra virgin olive oil, divided
    • Salt and pepper
    • ¼ t (heaping) cayenne pepper
    • ½ t dried oregano
    • 1 t dried thyme
    • For the Chicken:
    • Olive oil for brushing the tortillas
    • 6 (7 inch flour tortillas)
    • ¼ c fresh lime juice
    • 1 t salt
    • 1 t ground cumin
    • 1/3 c toasted pepitas (pumpkin seeds)
    • 1/3 c chopped fresh cilantro
    • 1/3 c minced yellow onion
    • 2 clove fresh peeled garlic, minced
    • 3 ripe avocados, halved and pitted
    • For Pepita Guacamole:
    • Salt
    • ¼ c water (if necessary for thinning)
    • ¼ t sugar
    • 2 T red wine vinegar
    • 1 t fresh chopped oregano
    • 8 clove fresh peeled garlic
    • ½ yellow onion, sliced 1/4 inch thick
    • 3 large Roma tomatoes
    • 3 dried Pasilla chiles
    • For the Pasilla Chile Salsa:

Recipe makes 6 tostadas Prepare the Pasilla Chile Salsa: Preheat the broiler. Open the Pasilla chilies and remove the seeds and stems. Place them in a small bowl and cover them with hot water. Cover the bowl to keep the chilies submerged. Meanwhile, line a baking sheet with parchment paper and...

View full recipe at Relish

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