Spicy Salsa Verde Shredded Chicken Tostadas

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.

This week our town is celebrating las fiestas patronales in honor of St. Michael's feast day (September 29th). It's one of the busiest and most important celebrations of the year for our small town. Because I don't want to miss out on the day to day festivities of las entradas, I am relying on the quickest and easiest recipes in my repetoire to feed my family, so we can avoid ordering out which can be rather costly for a family of six. If you follow me on Instagram, you know that I post daily "cook with me" videos in my Insta-stories showing the step-by-step process of the meals I prepare for my family. Today, I made these simple and delicious Spicy Salsa Verde Shredded Chicken Tostadas.

These Spicy Salsa Verde Chicken Tostadas are so easy to make! In the time that it takes the chicken breast to cook, you have more than enough time to prepare the rest of you ingredients, including making the Spicy Serrano Chile Salsa Verde from scratch. (Recipe will be posted tomorrow.) And if you really want to save time in the kitchen, you can use a store-bought rotisserie chicken in place of cooking the chicken on the stovetop. See what I mean? Súper fácil! (Super easy!)

Yield: 6 to 8 servingsAuthor: Leslie Limón

Salsa Verde Chicken Tostadas

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.

INGREDIENTS:

For the shredded chicken filling:

• 2 lbs. bone-in skin-on chicken breasts
• 1/2 medium white onion
• 2 garlic cloves
• 6 to 8 sprigs fresh cilantro
• 1 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 medium white onion, diced
• 1 cup Spicy Serrano Chile Salsa Verde

For the tostadas:

• Tostada shells
• 3 cups Refried Beans
• 1-1/2 cups crumbled queso fresco
• Shredded lettuce
• Cebollas Encurtidas (pickled red onions)
• Thinly sliced radishes
• Spicy Serrano Chile Salsa Verde 
• 1 cup queso cotija

INSTRUCTIONS:

1. In a 4 to 6-quart Dutch oven or saucepan, bring the chicken, onion, garlic, salt, and black pepper to a boil with 8 to 10 cups of water over high heat. Cover and reduce heat to low; let simmer for 45 to 60 minutes until chicken is tender. Remove from heat; let cool slightly.
2. Remove skin and bones from cooked chicken. Shred or roughly chop the chicken.
3. Cook the refried beans in a medium saucepan over medium-high heat.
4. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the diced onion for 2 to 3 minutes until the onion is translucent. Stir in the shredded or roughly chopped chicken and the salsa verde. Let simmer until heated through.
5. To assemble the tostadas, spread 2 to 3 heaping tablespoons of refried beans on each tostada shell. Top with 2 tablespoons of crumbled queso fresco and 2 to 3 heaping tablespoons of the salsa verde shredded chicken. Garnish with shredded lettuce, pickled red onions, sliced radish, Spicy Serrano Chile Salsa, and queso cotija. Enjoy!

http://www.lacocinadeleslie.com/2017/09/spicy-salsa-verde-shredded-chicken.html

La Cocina de Leslie

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25 September 2017

Spicy Salsa Verde Shredded Chicken Tostadas

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Chiles Toreados

These spicy serrano chiles sauteed with onion, garlic, lime juice, and jugo Maggi are perfect for spicing up your next taquiza (taco party) or cookout with family and friends.

Chiles toreados is a spicy and delicious garnish for tacos, fajitas, and/or grilled meats made with fresh serrano chiles. Every evening, our friendly neighborhood taquero (who also happens to be my hubby's uncle) fires up his plancha (griddle) and immediately begins to saute sliced onions and serrano chiles in a little manteca (lard). The tantalizing aroma permeates throughout the neighborhood, letting everyone know that the taquería (taco stand) is open for business.

Traditionally chiles toreados are made with serrano chiles, but you can also make them with chiles güeros or jalapeños. And if you are unable to find Jugo Maggi Seasoning Sauce, soy sauce is a perfectly acceptable substitute.

Yield: 6 to 8 servingsAuthor: Leslie Limón

Chiles Torreados

These spicy serrano chiles sauteed with onion, garlic, lime juice, and jugo Maggi are perfect for spicing up your next taquiza (taco party) or cookout with family and friends.

prep time: 5 MINScook time: 10 MINStotal time: 15 mins

INGREDIENTS:

• 1 tablespoon vegetable oil
• 12 serrano chiles
• 1 large white onion, thinly sliced
• 1 garlic clove, minced
• Juice of 1 lime
• 1 to 2 tablespoons jugo Maggi Seasoning Sauce

INSTRUCTIONS

1. Heat vegetable oil in a medium skillet over medium-high heat. Sauté the serrano chiles and sliced onion, stirring occasionally, for about 6 to 8 minutes until the chiles are slightly charred.
2. Stir in the garlic, lime juice, and jugo Maggi. Cover skillet and reduce heat to low. Let simmer until all of the liquid has evaporated and the chiles have softened slightly. Remove from heat. Serve with your favorite tacos, fajitas, or carne asada. Enjoy!

http://www.lacocinadeleslie.com/2017/09/chiles-toreados.html

La Cocina de Leslie

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03 September 2017

Chiles Toreados

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Cranberry Chicken Salad

Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.

This cranberry chicken salad has been sitting in my drafts for a few months now, but I haven't really had a chance to post anything due to a translation project that came up in the middle of my A to Z Recipe Challenge (which I will be continuing soon) and took me about a month and half to finish. And then came some technical difficulties with my laptop. Ay, ay, ay! Thankfully, the problems seem to have been resolved, so I will be back to posting recipes regularly here in my cocina, three days a week. Woo-hoo! Thank you all so much for your patience and kind emails/messages asking where I've been and when I'll be back.

And now on to the recipe...

This chicken salad is one of my all-time favorites made with tender pieces of shredded chicken, crisp Granny Smith apples, tart dried cranberries, crunchy pecans, celery, red onion, and a mixture of mayonnaise and Mexican crema. It's one of those salads that can be prepared year round. During the hot spring and summer months, we like to eat this atop cruchy tostada shells or served on a bed of romaine lettuce or baby spinach leaves. During the holiday season I like to serve it as an appetizer atop crackers or as a filling for volovanes. And for sporting events or the kiddies' graduation parties, I serve it as a filling for cute little finger sandwiches.

No matter how or when you serve this flavorful chicken salad, it is sure to become a family favorite!

You may have noticed that I've added a new printable recipe card to my posts this week. What do you think? Do you like them?

Yield: 8 servingsAuthor: Leslie Limón

Cranberry Chicken Salad

prep time: 15 MINScook time: 3 hourstotal time: 3 hours and 15 mins

Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.

INGREDIENTS:

• 2/3 cup mayonnaise
• 1/3 cup Mexican crema
• 4 tablespoons granulated sugar
• 4 cups shredded chicken
• 1 medium red onion, finely chopped
• 1 cup celery, finely chopped
• 1 cup dried cranberries
• 1/2 cup pecans, finely chopped

INSTRUCTIONS:

1. Whisk the mayonnaise, Mexican crema, and granulated sugar in a medium bowl until the sugar dissolves completely.
2. Mix together the chicken, apples, onion, celery, and dried cranberries in a large bowl. Season with salt and black pepper to taste. Cover and refrigerate for 3 hours before serving. Stir in the chopped pecans just before serving. Enjoy!

http://www.lacocinadeleslie.com/2017/07/cranberry-chicken-salad.html

©La Cocina de Leslie

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07 July 2017

Cranberry Chicken Salad

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Papaya Agua Fresca

Vibrant and refreshing agua fresca made with fresh papaya.

Fresh papayas are one of the fruits I like to always have on my kitchen counter. Not only are they flavorful, papayas are also packed with antioxidants, minerals, and vitamin C. Like most fruits, we love to eat papaya topped with Tajín (a chile-lime flavored seasoning salt) and fresh lime juice. But papaya also makes for an incredibly refreshing agua fresca perfect for helping you stay cool in the hot summer months.

You should also know that the seeds of the papaya are totally edible. If you've never tried them, puree some of the seeds with the papaya to add a light peppery undertone to your agua fresca.

Yield: 8 servingsAuthor: Leslie Limón

Agua Fresca de Papaya

Vibrant and refreshing agua fresca made with fresh papaya.

prep time: 10 MINScook time: 2 hourstotal time: 2 hours and 10 mins

INGREDIENTS:

• 2 cups ripe papaya, cut into bite-size pieces
• 6 cups water, divided
• 1/3 to 1/2 cup granulated sugar
• Ice

INSTRUCTIONS

1. Puree the ripe papaya with 3 cups of the water in a blender until smooth. Pour mixture into a 2-quart pitcher. Add enough of the remaining water to fill pitcher. Sweeten agua fresca with granulated sugar to taste.
2. Refrigerate agua fresca at least 2 hours before serving. Serve over ice. Enjoy!

http://www.lacocinadeleslie.com/2017/07/papaya-agua-fresca.html

©La Cocina de Leslie

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05 July 2017

Papaya Agua Fresca

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Comfort Food Classics: Potato Salad

The creamy potato salad that we remember and love from our childhood with a spicy kick!

The 4th of July is upon once again. And as I've said many a times before, you can take the girl out of the US, but you can't take away her love of American holidays. Growing up, the 4th of July meant fireworks, cookouts with family and friends, and Old Glory waving in the wind. Most summers, we spent the weekends camping in the mountains of SoCal, and on the 4th of July the RV park hosted a huge potluck for all of its members. My mom, who worked at the RV park, was behind the grill firing up hot dogs, hamburgers, and BBQ ribs. Beside her were what seemed like endless trays of coleslaw, corn on the cob, macaroni and cheese, macaroni salad, several varieties of chips, and plenty of classic potato salad.

The potato salad was one of my favorites because it was chock full of bacon, and I was always so happy when mom brought home leftovers. I mean, who doesn't love bacon?! I still love that potato salad I remember from my childhood and continue to make it, although I've added a few ingredients like Mexican crema for extra creaminess and serrano chiles for a spicy kick. This classic potato salad with hard-boiled eggs and bacon is perfect for a weekend barbecue, or when you're feeling a little homesick for good old-fashioned American food.

To help you save time in the kitchen, make this salad the day before and let it chill in the refrigerator overnight.

Yield: 8 servingsAuthor: Leslie Limón

Classic Potato Salad

Creamy potato salad that we all know and love with a spicy kick!

prep time: 15 MINScook time: 2 hourstotal time: 2 hours and 15 mins

INGREDIENTS:

• 3 celery ribs, diced
• 1/2 medium red onion, finely chopped
• 2 to 3 serrano chiles, finely chopped
• 2/3 cup mayonnaise
• 1/3 cup Mexican crema
• 1 tablespoon classic yellow mustard
• 6 medium potatoes, peeled, diced, and cooked
• 4 hard-boiled eggs, peeled and chopped
• 8 oz. bacon, cooked and crumbled
• 1/4 cup fresh cilantro, finely chopped

INSTRUCTIONS

1. Mix together the celery, onion, serrano chiles, mayonnaise, Mexican crema, and mustard in a large bowl. Stir in the cooked potatoes, hard-boiled eggs, crumbled bacon, and chopped cilantro until well combined; season with salt and black pepper to taste. Cover potato salad with plastic wrap. Refrigerate for at least 2 hours before serving. Enjoy!

http://www.lacocinadeleslie.com/2017/07/classic-potato-salad.html

© 2009-2017 La Cocina de Leslie

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03 July 2017

Comfort Food Classics: Potato Salad

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Cauliflower Tinga Tacos #TacoTuesday

Tender pieces of cauliflower in a flavorful tomato chipotle sauce wrapped in a warm corn tortilla is a delicious meatless option for taco Tuesday.

Cauliflower has been one of my favorite vegetables since way before it became the popular veggie it is today. Whether it's steamed, baked and covered with cheese, battered and fried to a golden crisp, or simmered in a spicy tomato chipotle sauce, cauliflower is a versatile vegetable that can be enjoyed as a side dish or main dish. Simmered in a spicy tomato chipotle sauce, this Tinga de Coliflor is then wrapped in warm corn tortillas and topped with Cebollas Encurtidas (pickled red onions) and chopped fresh cilantro for a healthy taco perfect for meatless Mondays, taco Tuesdays, or any other night of the week.

06 June 2017

Cauliflower Tinga Tacos #TacoTuesday

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Salsa Macha

Salsa macha is an oil-based Mexican salsa made with golden fried garlic and dried árbol chiles.

If you like spicy Mexican salsas, you are going to love Salsa Macha! It's a simple, three ingredient salsa that is rich in flavor and heavy on the heat. The small town we call home is known for producing the best árbol chiles in the world, and in this salsa the unique earthy flavor of the chile de árbol de Yahualica really shines through. A little bit of this salsa goes a long way, so use sparingly. Salsa macha can be served with soups like menudo, Pozole Rojo, Cocido (beef stew), and/or Caldo de Pollo (chicken soup), but it's also delicious served over everything from carne asada to eggs and even a fresh green salad.

23 May 2017

Salsa Macha

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Nopales en Salsa Verde #AtoZrecipechallenge

Thin slices of nopales sauteed with onion and banana peppers in a spicy tomatillo salsa topped with crumbled queso fresco are a quick and easy side dish, garnish, or meatless filling for tacos.

I haven't forgotten about my A to Z Recipe Challenge. It is still on, I just had to hit the pause button for a little while because real life got in the way. But, things have settled back into our normal routine and I'm ready to get back to finishing this challenge.

28 April 2017

Nopales en Salsa Verde #AtoZrecipechallenge

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Classic Mexican Michelada #AtoZrecipechallenge

A Michelada is a flavorful Mexican cocktail made with beer, Clamato (tomato juice with clam juice), and various seasoning like salt, lime juice, Worcestershire sauce and your favorite bottled hot sauce.

To paraphrase the most interesting man in the world... I don't always drink beer, but when I do it's in an ice-cold, spicy Classic Mexican Michelada. Micheladas are a popular beer cocktail often referred to as the Mexican Bloody Mary. (Although I prefer my Bloody Marías with tequila.) The classic Michelada is made with light or dark Mexican beer, Clamato, and a variety of seasonings and spices.

16 April 2017

Classic Mexican Michelada #AtoZrecipechallenge

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Tacos de Lechuga #AtoZrecipechallenge

Tacos de Lechuga are a delicious way to enjoy tacos, even if you're on a low carb diet.

Okay boys and girls, we are almost halfway through the A to Z Recipe Challenge. Today's recipe is brought to you by the letter L and these Tacos de Lechuga (Lettuce Tacos).

15 April 2017

Tacos de Lechuga #AtoZrecipechallenge

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Kiwi Lime Sorbet #AtoZrecipechallenge

Cool, tart, and refreshing homemade sorbet made with fresh kiwi and lime juice.

K is for kiwi, as in this Kiwi Lime Sorbet.

14 April 2017

Kiwi Lime Sorbet #AtoZrecipechallenge

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Taquitos de Jamaica (Hibiscus Flower Taquitos) #AtoZrecipechallenge

Crispy taquitos filled with sauteed flor de jamaica (hibiscus flower) and queso fresco topped with lettuce and pickled red onions are a delicious meatless option perfect for Lent.

J is for Jamaica, as in flor de jamaica, which is Spanish for hibiscus flower. Dried hibiscus flowers are used to make one of Mexico's most popular aguas frescas: Agua de Jamaica. Many people make the mistake of tossing out the rehydrated flowers once the agua fresca is made, which is a huge mistake. Rehydrated flor de jamaica is totally edible and can be used as a filling for tacos, tostadas, quesadillas, and empanadas.

13 April 2017

Taquitos de Jamaica (Hibiscus Flower Taquitos) #AtoZrecipechallenge

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Italian Pasta Salad #AtoZrecipechallenge

Creamy Italian Pasta Salad made with rotini pasta, bacon, salami, pepperoni, olives, Mexican crema, two types of cheese (parmesan and Manchego), and Italian dressing.

For today's recipe in my A to Z Recipe Challenge, I could not think of a Mexican recipe or ingredient with the letter I. (If you have any suggestions, let me know in the comments, in case I ever decide to do another A to Z Challenge.) Ice cream is always the first thing that comes to mind when thinking about foods that start with the letter I (we play a lot of Scattergories), but I already had an ice cream recipe planned for another letter of the alphabet, which I'll be posting later this week.

12 April 2017

Italian Pasta Salad #AtoZrecipechallenge

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Horchata de Cacahuate #AtoZrecipechallenge

Roasted unsalted peanuts are what give this horchata it's unique and refreshing flavor!

H is for Horchata de Cacahuate. Horchata is a traditional Mexican agua fresca made with rice. But there are also many versions of horchata made with other grains and ingredients like oats, dried cantaloupe seeds, and even roasted peanuts. Just be sure to use unsalted roasted peanuts. Raw and/or salted peanuts do not work for this recipe. If you like Mazapan (a traditional Mexican candy made with ground peanuts and cinnamon), you are going to love this Peanut Horchata (aka Agua de Cacahuate).

11 April 2017

Horchata de Cacahuate #AtoZrecipechallenge

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Ground Beef Picadillo #AtoZrecipechallenge

Traditional Mexican Picadillo made with ground beef and vegetables in a ancho and guajillo chile broth.

Continuing on with the A to Z Recipe Challenge, G is for ground beef. When I think of ground beef, the first thing that pops into my head is Pappy's Picadillo. Pappy's ground beef picadillo was part of our regular weekly dinner rotation when I was growing up, although he'd switch up the ingredients every now and then.

10 April 2017

Ground Beef Picadillo #AtoZrecipechallenge

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Chicken Vegetable Sopa de Fideo #AtoZrecipechallenge

When you're sick, there's nothing quite as comforting than a bowl of Sopa de Fideo with chicken and vegetables in a spicy tomato broth, just like your abuelita or tías used to make.

Today's recipe for my A to Z Recipe Challenge is brought to you by the letter "F" and this classic Fideo Soup with chicken and vegetables that always takes me back to my childhood. I suffered from bronchitis and earaches a lot when I was a kid, and my grandmother always made me this comforting soup to help nurse me back to health. Now that I'm older I still crave this soup when I'm sick, and I also make it for my kiddies when they aren't feeling well.

Chicken Vegetable Sopa de Fideo 


Ingredients:

• 4 roma tomatoes
• 1/2 medium white onion 
• 1 serrano chiles, stems removed 
• 1 garlic clove 
• 2 cups water
• 2 tablespoons vegetable oil 
• 8 oz. fideo or vermicelli pasta 
• 8 cups chicken broth
• 2 to 3 cups shredded chicken 
• 3 medium carrots, peeled and diced 
• 2 medium Yukon Gold potatoes, peeled and diced 
• 2 medium zucchini or Mexican calabacitas, diced
• 4 sprigs fresh cilantro (optional) 

Directions:
Puree the tomatoes, onion, serrano chile, garlic, and the water in a blender until smooth; set aside.

Heat 2 tablespoons vegetable oil in a Dutch oven or 3-quart saucepan over medium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the tomato puree, stirring gently to combine. Stir in the chicken broth, carrots, potatoes, zucchini, and cilantro. Cover saucepan and let soup come to a boil. Reduce heat to low; season with salt, to taste. Continue to simmer over low heat for about 20 minutes or until the vegetables are for tender. Remove cilantro.

Ladle into bowls and garnish with fresh cilantro leave. Serve with warm tortillas. Enjoy!

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06 April 2017

Chicken Vegetable Sopa de Fideo #AtoZrecipechallenge

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