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Chicken and Citrus Slaw Tostadas |
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| Category: | Entrées |
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| Source: | Paula Disbrowe |
| Description: | Wine recommendations: Some sweetness and lushness of texture will work here, so consider a demi-sec Vouvray like a 2005 from Château Moncontour (88 points, $15) or the Cuvée Tradition (somewhere between sec and demi-sec) from Domaine François Pinon (not yet reviewed; $17). Disbrowe also recommends the Spicewood Vineyards Sauvignon Blanc from Texas. |
| Ingredients: | Vegetable oil, for frying Six 6-inch corn tortillas 3 ounces firm tofu, diced 1/4 cup fresh lime juice 2 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 canned chipotle chile in adobo 2 teaspoons finely grated orange zest 1 teaspoon finely grated lime zest Kosher salt and freshly ground black pepper 1/2 small green cabbage, finely shredded (3 cups) 1/4 small red cabbage, finely shredded (1 1/2 cups) 1 small red onion, thinly sliced 1 large carrot, coarsely grated 3 tablespoons fresh cilantro, finely chopped 3 1/2 cups shredded chicken (from 1 medium roast chicken, skin removed) Lime wedges, for garnish Additional chopped chipotle chiles in adobo, for garnish |
| Directions: | In a small skillet, heat 1/2 inch of oil over moderate heat until hot but not smoking. Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes. Transfer the tostada (fried tortilla) to paper towels to drain. Repeat with the remaining tortillas.
In a food processor or blender, combine the tofu with the lime juice, vinegar, honey, mustard and chipotle and process until smooth. Add 1/4 cup vegetable oil in a thin stream and process until creamy. Transfer to a bowl. Stir in the orange and lime zest and season the dressing with salt and pepper to taste. In a large bowl, toss the cabbages, onion, carrot and cilantro; season to taste with salt and pepper. Add all but 3 tablespoons of the dressing and toss. Set the tostadas on plates and mound the slaw on top. Add the chicken to the bowl, toss with the reserved 3 tablespoons of dressing and mound on the slaw. Garnish with lime wedges and additional chipotle peppers in adobo, if desired. |
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