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Prep Time
25 min
RECIPE
Pickled Jalapeño Chicken Tostadas
Tony Ortiz @chileconmielIngredients
- 4 to 6 Mi Rancho Organic Corn Tostadas
- 1 whole rotisserie chicken or 18 oz of shredded chicken
- 1 13oz can of pickled jalapeno with carrots
- ¾ cup pickling liquid from pickled jalapeno can
- 1 ¾ cups mayonnaise
- ¼ large red onion
- 1 bunch of scallions
- 4-5 stalks of celery
- 1 english cucumber
- ½ medium lemon
- 1 medium bunch cilantro plus more for garnish
Instructions
Shred chicken into medium sized pieces
Strain jalapenos and carrots, save the juice. Chop all jalapenos and carrots into small pieces.
Slice ¼ of a red onion into thin slices and then in half.
Thinly slices scallions.
Slice celery into small pieces
Cut cucumber lengthwise into quarters and then into medium sized pieces
Finely chop all cilantro and its tender stems
Juice ½ a medium lemon
In a bowl combine the mayonnaise, lemon juice, pickling liquid and chopped jalapeno and carrots. Mix until well combined.
Pour the mayonnaise mixture over shredded chicken and add in all chopped and sliced vegetables and herbs. Mix well until combined. Add more pickling liquid or mayonnaise if needed.