Chipotle Chicken Tostadas with Guacamole

I’d never seen a dried chipotle pepper until last week. As much as I enjoy criticizing its overuse in recent years, I’d never actually cooked with chipotle. Since it was available at that moment, I picked some up without a plan. Then, over the weekend our cilantro plant was looking a little heavy for its new pot, so I decided to prune it back and make guacamole.

What’s better than guac and chips? Guacamole and tostadas apparently. In this case Chipotle Chicken Tostadas. I have assimilated.

Chipotle Chicken Tostadas with Guacamole - serves 2 – 4

1 T canola oil
1/4 C + 1/4 C chipotle en adobo sauce (recipe follows)
1 lb thinly cut boneless, skinless chicken breast, lightly salted
1 1/2 – 2 C guacamole (recipe follows)
1/4 C fresh cilantro
1/2 C sour cream
6 six inch frozen corn tortillas

Pre-heat the oven to 350 degrees.

In a shallow bowl, coat chicken in 1/4 cup of the chipotle sauce. Heat oil in skillet over medium-high. Place chicken in pan and cook for 5-6 minutes, on either side until done. Remove from pan and place on a cutting board. Julienne the chicken, and move to a warmed serving dish.

While the chicken is cooking, heat the tortillas on a greased a baking sheet in the oven for 5 minutes.

Assemble tosadas with guacamole, chicken, and sour cream, cilantro and the excess 1/4 C chipotle en adobo.

Chipotle en Adobo Sauce – makes about 2 cups

8 whole dried chipotle peppers, stems and seeds removed and diced
1/4 C onion, diced
1 large clove of garlic
2 tablespoons tomato paste
1/4 C apple cider vinegar
3 C water
1/4 t salt

Combine all ingredients in a small saucepan, bring to a low boil. Turn down heat, and simmer uncovered for 1 hour. Blend in food processor until smooth.

Guacamole - makes about 2 cups

4 avocados, pitted, peeled and chopped
1/4 C onion, diced
1 clove garlic, peeled and diced
Juice of one lime
1/4 C cilantro, chopped
salt to taste

Combine all ingredients and mash with a fork.

Ingredient origins: Canola oil – US and Canada, Antibiotic-free Chicken – New Jersey, Cilantro – Massachusetts, rBST free Sour Cream – Vermont, Corn Tortillas – Massachusetts, Organic Avocados – Mexico, Organic Onion – Massachusetts, Organic Garlic – New Jersey, Lime – Mexico, Dried Chipotles – Mexico, Organic Apple Cider Vinegar – California, Tomato paste – California

Tarragon Pollock with Herbed Figs

We are members of a CSF – Community Supported Fishery. It’s similar to a CSA, but instead of produce, it’s fish that comes fresh from the ocean that morning. Whatever is caught is what we get. Today’s catch was pollock.

This dish is similar to meuniere, except I added fresh tarragon to the butter. Tarragon gives the pollock a delicate, earthy flavor. The thyme and rosemary lend savory undertones to the figs, keep them from being too sweet. Overall, the fish and figs combined offered a good balance of flavor.

I served it with a simple salad of Boston lettuce, which was dressed with olive oil, brown rice vinegar and freshly ground salt and pepper.

Pan-Seared Pollock - serves 2

3/4 – 1 lb of Pollock, filleted with the skin on
1 T fresh tarragon, chopped
2 T butter
1/4 C flour
1/2 t salt

Cut the fillet in half, dry it off with a paper towel and dredge it in salt and flour for a light coat. Melt butter in a large skillet until it foams. Add tarragon and swirl to infuse the butter, 15- 30 seconds. Do not let it brown. Place fillets in pan, skin side up and cook on medium high heat for 3 minutes. Turn fillets carefully, cook 6 minutes. If the fish is not cooked through, cover and cook another 3 minutes.

Herbed Figs - serves 2

6 ripe fresh figs, halved
2 T butter
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped

Melt butter over medium heat in small skillet until it foams. Add herbs and swirl to infuse the butter. Place figs cut side down in pan. When butter and juices begin to bubble, turn heat down to low and allow to cook slowly for 15 minutes, turning once or twice. This can be done while the fish cooks.

Boston Lettuce Salad - serves 2

1/2 head of Boston lettuce
drizzle of olive oil
drizzle of brown rice vinegar
2 grinds of salt
2 grinds of pepper

Combine all ingredients in a large bowl. Turn using tongs until leaves are coated. Divide into two bowls and serve.

Ingredient Origins: Pollock – Fresh from the waters outside our door; Tarragon – Massachusetts, Butter – Maine; Flour – Vermont; Salt – Maine; Figs – California; Rosemary and thyme – Massachusetts; Boston lettuce – Massachusetts; Olive oil – Italy; Brown rice vinegar – California; Pepper – India