Recipes
Smoked Chicken Tostada
Smoky, crispy, juicy, and fresh: this tostada is like summer on a plate. The chicken gets a quick, high-heat smoke on a regular grill; a zesty yogurt-lime marinade keeps it tender and flavorful. Sweet orange slices and pickled onions balance the savory meat and beans, and fresno peppers add a pop of heat. This recipe is easy to make, fun to eat, and totally customizable for everyone at the table. Have picky eaters? Build a few extra tostadas with just chicken, cheese, and beans—or let your kids build their own!
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Smoked Chicken Tostada
Serves: 6
For the smoked chicken:
1 3 to 4 lb chicken
Kosher salt, to taste
1 cup whole fat greek yogurt
Juice of 1 lime
3 Tbsp Gelson’s 100% California Extra-Virgin Olive Oil
1 tsp chili powder
1 tsp Gelson’s ground turmeric
½ tsp ground cardamom
4 cups hickory wood chips
Charcoal, for grilling
For the tostadas:
6 tostadas
1 12 oz can refried beans
½ cup crumbled queso fresco
2 navel oranges, peeled and cut into segments
Pickled red onions, for garnish
Thinly sliced fresno pepper, for garnish
Roughly chopped cilantro, for garnish
Directions
- To marinate the chicken: Using a sharp knife or kitchen shears, make two cuts along the sides of the backbone. Remove the backbone and lay the chicken flat. Alternatively, ask a butcher to spatchcock the chicken for you. Season the chicken on both sides with salt.
- In a large bowl, combine the yogurt, lime juice, olive oil, chili powder, turmeric, and ground cardamom. Whisk together until smooth, 1 minute. Rub the marinade all over the chicken. Cover and refrigerate for at least 1 hour and up to overnight.
- To smoke the chicken: Cover the wood chips with water and soak for at least 30 minutes and up to 2 hours.
- Prepare a grill by heating the charcoal and setting it on one side of the grill. Drain the wood chips and carefully place them on top of the hot charcoal. Place the chicken skin side up on the side of the grill opposite the charcoal. Cover the grill, making sure the vent is open on the same side as the chicken. Smoke the chicken for 1 to 2 hours, until it is golden brown and registers 165º on an instant-read thermometer.
- Transfer the chicken to a cutting board and let rest until cool enough to handle, 15 to 20 minutes. Using your hands or two forks, shred the chicken.
- To assemble the tostadas: Spread an even amount of the refried beans onto each tostada. Top each with an even amount of the shredded chicken, queso fresco, and orange segments. Garnish with pickled red onions, sliced fresno peppers, and chopped cilantro.
Recipe source: Ingredient