This is summer food at its best. These little Mexican bites are easy to prepare and I LOVE the fresh and zesty flavours so much! I make these for parties to have with drinks and they go so quickly. Every. Single. Time. Everything can be prepared in advance, then when you want to eat, you only need to heat the chicken then assemble on mass and prepare to watch them be devoured. Cold beers or cocktails are a must.
What you’ll need …
800 gm boneless, skinless chicken thighs
1 tbsp olive oil
1 cup good quality mayonnaise
1 chipotle chilli in adobo sauce
1 lime, juiced
Round natural corn chips, to serve
50 gm Manchego cheese, to serve
1 onion, roughly chopped
2 cloves garlic, peeled
2 tsp each ground cumin, dried oregano, smoked paprika
1 lemon, zested
3 chipotle chillies in adobo sauce
¼ cup olive oil
2 avocados, mashed
1 tbsp lime juice
1 tbsp fresh coriander, chopped
½ white onion, finely chopped
1 tsp salt
What to do …
For the marinade, place all ingredients in a food processor and process until a coarse paste. Mix well with chicken thighs, cover and marinate in refrigerator for 1-2 hours, or overnight if you have time.
Preheat oven to 140°C.
Heat oil in an ovenproof casserole over medium-high heat and cook chicken in batches for 5 minutes a side until charred. Return all the chicken and marinade to the casserole, add 2 cups water, cover with lid and transfer to oven and cook for 40 minutes until fork tender. Once cool, remove chicken and shred meat and season well with salt and pepper.
Meanwhile, place the mayonnaise, chipotle chilli and lime juice in a small blender and blitz until smooth, set aside. Mix all ingredients together for guacamole and set aside.
To assemble tostadas, top corn chips with guacamole, followed by some chicken, mayonnaise and a fine grating of Manchego cheese. Serve with icy cold beer.