What better way is there to spend Memorial Day Weekend than cooking with friends? I’ve long been a huge fan of tostadas. Crunchy, spicy, savory, sweet. They have all the best flavors in one little bite. But what they are not, usually at least, is paleo due to the fried flour/corn tortilla bottom. A little inspiration, however, from Iron Chef America, Flay vs Torres where the secret ingredient was plantains led me here, and I’m glad it did, because I don’t think this is something I would have thought of on my own. It’s too bad Food Network rarely has shows these days in which people actually cook. You could probably learn a lot… Anyway, enjoy the recipe. I’m definitely going to be making it again soon. Thank you Michelle and Nina for your help : )
(Place all ingredients in blender or food processor until desired consistency is reached. So easy.)
- 1 can 28 oz whole tomatoes, I prefer Hunts unsalted
- 1 tablespoon tomato paste, I prefer Amore in the tube
- 1 bunch cilantro
- 1/2 white onion
- 1/2 can chipotle in adobo
- lemon/lime juice and salt and pepper to taste
(Mix all ingredients in a bowl)
- large handful coleslaw mix (red cabbage, green cabbage, shredded carrot)
- 1 tablespoon mayonnaise
- 1 teaspoon whole grain mustard
- 1 tablespoon apple cider vinegar
- 1/2 packet stevia or other sweetener of choice
THE REST (SERVES 4)
- 4 boneless skinless chicken breasts
- 4 green plantains
- coconut or olive oil
- Secret Ingredient Guacamole
- basil for garnish
SPICY SHREDDED CHICKEN
- In a large pot, bring water to a gentle boil for poaching. Once water is boiling gently add chicken breasts. Cook 15-20 minutes until done, and remove from heat. Allow the breasts to cool slightly.
- Using a fork, shred the chicken breasts with the grain and put back in the pot you used to poach. Add about 2 cups of the salsa you made above to the chicken, and over low heat, mix the chicken and salsa together to coat.
- Preheat oven to 350 degrees and grease a cookie sheet. (Alternatively, you can fry these in coconut oil. They will be slightly less crispy, but look prettier.)
- This is kind of a pain in the butt, and your hands are going to feel starchy and gross afterwards (gloves?), but peel the green plantains.
- Using a vegetable peeler or a mandoline, thinly slice the plantains. Arrange the slices so they’re slightly on top of each other (see pictures below). The plantain slices will stick together which is what is going to create our “tortilla.”
- Using the bottom of a cup or a cookie cutter, cut the sheets of plantain into circular tostadas.
- Using a thin spatula such as you would use to flip a burger, move the plantain tostadas from whatever surface you cut them on onto the cookie sheet.
- Brush the tostadas with oil and sprinkle a little salt, and place in the oven for 15-20 minutes until crispy. Flip halfway through.
- Remove from oven and use as the base layer for your tostada.
Assemble all ingredients together. Tostada, chicken, coleslaw, guacamole, salsa, basil.
Use the random bits and pieces to make plantain chips to dip into salsa and guacamole.