Ellie Krieger
THE WASHINGTON POST – I consider myself a guacamole minimalist, typically making mine with just ripe avocado, lime, salt, jalapeño and cilantro, so I was taken aback by how much I enjoyed it embellished with bits of fresh pineapple, pomegranate and chipotle chile at a favourite Mexican restaurant years ago.
The contrast of the sweet fruit and spicy, smoky pepper, carried by the creamy avocado, lit me up. Since then, though I stick to my beloved basic recipe most of the time, I have turned to that fruity-chilli combo again and again, not just for guacamole, but as a flavour inspiration for meals such as this one.
In this recipe, all of those guacamole ingredients, plus tender, shredded chicken breast are layered onto crisped corn tortillas – tostada-style. Rather than being fried, here they are brushed with oil and baked for a more healthful take.
The crispy tortillas are then smeared with avocado, which has been mashed with lime and salt, then showered with finely diced fresh pineapple and pomegranate seeds, plus a crunch of jicama or radish. You could switch up the fruit if you’d like – diced mango or grapes would be nice.
The spicy element comes into play as the seasoning for the shredded chicken.
To make it, you rub skinless, boneless chicken breast with a chile powder-based spice mixture – I prefer chipotle chilli powder because it brings me back to my original guacamole inspiration, but a regular chilli powder blend will work, too, with a pinch of cayenne to match the heat of the chipotle. (Use more or less cayenne to taste.)
The seasoned chicken is “oven-poached” in a covered baking dish until it is cooked through, a favourite method of mine, which I find to be a foolproof way to achieve perfectly tender “poached” poultry.
When the chicken is cool enough to handle you shred it with forks and stir it with its chile-infused juices, then pile it onto the tostadas.
Served topped with a dollop of yoghurt or sour cream and sprinkled with cilantro, it’s a fun and healthful meal you get eat with your hands. Be prepared to get messy, in a good way, as you enjoy the confetti of colours, and layers of flavour and textures – crispy, creamy, juicy, sweet and spicy – in this meal that’s anything but basic.
SWEET AND SPICY CHICKEN AND AVOCADO TOSTADAS
Four servings
INGREDIENTS
Three-quarter teaspoon chipotle chilli powder, or regular chilli powder and a pinch of cayenne pepper
Three-quarter teaspoon sweet paprika
Half teaspoon ground cumin
Quarter teaspoon garlic powder
Half teaspoon fine salt, divided
One pound skinless, boneless chicken breasts, pounded to an even thickness of about half inch
Two tablespoons plus two teaspoons neutral oil, such as avocado or canola
Eight corn tortillas
Two ripe avocados, pitted and peeled
Two teaspoons fresh lime juice, plus lime wedges for serving
One-third cup matchstick-cut pieces of jicama or radish
One-third cup finely diced fresh pineapple
Quarter cup pomegranate seeds
Half cup plain Greek yoghurt or sour cream
Quarter cup fresh cilantro leaves
DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees. In a small bowl whisk together the chilli powder, paprika, cumin, garlic powder and quarter teaspoon of the salt.
Place the chicken in an eight-by-eight-inch baking dish and brush it on both sides with two teaspoons of the oil.
Sprinkle both sides with the spice mixture and rub it in a bit with your fingers so it adheres.
Cover the baking dish with foil and bake for 20 minutes, or until the chicken is cooked through. Remove from the oven, uncover and let cool slightly.
Transfer to a cutting board and, using two forks, shred the meat, transfer to a bowl and toss with any juices that have accumulated in the pan. Use the same piece of foil to cover the chicken to keep warm.
Increase the oven temperature to 425 degrees. Brush the tortillas on both sides with the remaining two tablespoons of oil and arrange them across two large, rimmed baking sheets.
Toast the tortillas for about eight minutes, or until crisp. Reduce the oven temperature to 220 degrees to keep the tortillas warm until you are ready to serve.
While the tortillas are warming, in a medium bowl, mash the avocados, the lime juice and the remaining quarter teaspoon of salt until smooth.
To serve, spread a warm tortilla with some of the mashed avocado mixture, then top with the jicama or radish, pineapple, and pomegranate seeds.
Add a mound of the shredded chicken and a dollop of yoghurt or sour cream.
Garnish with the cilantro leaves and serve right away, with lime wedges on the side. (Keep the remaining tortillas in the oven as you eat the first batch, so they remain warm and crisp for when you’re ready for seconds).
