3cupsshredded rotisserie chickenor any cooked, shredded chicken
2 tbsp ghee
4ozchopped green chilis from a can
1/3cupchicken broth, low sodium
kosher salt, to taste
black pepper, to taste
For the Tostadas:
8tsp olive oil
6grain free tortillas(I prefer Siete casava flour tortillas) *see notes for other cooking methods
1cupstore-bought or homemade guacamole
2cupsromaine lettuce, thinly sliced or 1 small head
1lime, sliced into wedges
For the Quick Pickled Onions:
Place sliced onions a large bowl and cover in hot water for 5 minutes (this takes out the bite in the onions).
Meanwhile, in a jar or bowl large enough for all the onions, whisk together the apple cider vinegar, kosher salt, peppercorns and coriander seeds, until all the salt has dissolved.
When the onions are done soaking, drain the onions and combine the brine with onions. Cover and refrigerate for at least 30 minutes before serving. (These can keep in the fridge for at least two weeks but I prefer to use mine within a week.)
For the Chicken:
Heat a skillet over medium high heat and melt ghee.
When ghee is melted, add the spices. Gently toast, stirring ocassionally until fragrant, about 2 minutes. Add tomato paste and coo, stirring, until well combined, about 1 minute. Add the shredded chicken and toss to combine.
Add the chopped green chilis and chicken broth. Bring mixture to a simmer and let cook until broth is absorbed into the chicken. Taste and add more salt and pepper to taste if desired.
For the Tostadas:
Heat a skillet over medium heat and add 1 tsp of oil per tortilla. Add tortilla to skillet and cook, flipping every 2 minutes, until tortilla is crisp all over, 5 to 6 minutes total. Place each crispy tortilla on a wire rack and set aside as continue until all tostadas are crisp.
To assemble-- Spread guacamole on the bottom of each tostada. Top with romaine, shredded chicken, cilantro, and the quick pickled onions. Serve with a wedge of lime. Enjoy!