3cupsshredded rotisserie chickenor any cooked, shredded chicken
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
1tbspcilantro, chopped
1lime, sliced into wedges
Instructions
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 off the water. Add the onions to the bowl with the brine (the vinegar mixture). 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 heat and melt the ghee or butter.
When the ghee is melted, add the spices. Gently toast, stirring occasionally until fragrant, about 2 minutes. Add tomato paste and cook, stirring, until well combined, about 1 minute.
Add the chopped green chiles and chicken broth. Bring mixture to a gentle simmer. Add the shredded chicken and toss until well coated in the sauce. Taste and add more salt and pepper if desired. (this will all depend on how salty your rotisserie chicken is).
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 the 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!