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Tostadas de Ensalada de Pozole - Gypset Magazine

Tostadas de Ensalada de Pozole

The Indio International Tamale Festival, the world’s largest celebration of all things tamale, is just a few weeks away on Dec 2-3. To celebrate the occasion and the start of Las Posadas (the 9-day Mexican holiday celebration leading into Christmas), Chef Bricia Lopez of Guelaguetza in LA and has been awarded a James Beard Award, has created a recipe for Pozole Salad Tostadas, which will be served exclusively at the event. A twist on traditional holiday fare, the enticing recipe includes rotisserie chicken, baked hominy, and guajillo peppers and gets a flavorful kick from TABASCO® Sauce. With Thanksgiving this week and the possibility of tons of turkey leftovers, the rotisserie chicken can easily be replaced with turkey.

Pozole​ ​Salad​ ​Tostadas
Created by Chef Bricia Lopez of Guelaguetza

For Baked Hominy
1​ ​1/2​ ​cup​ ​canned​ ​Mexican​ ​hominy, ​drained
1/2 teaspoon​ ​sea​ ​salt
1/2 teaspoon​ ​black pepper
1​ ​teaspoon​ ​ground​ ​oregano
For Guajillo Peppers and Oil
1/4​ ​cup​ ​olive​ ​oil
2​ ​dried​ guajillo​ ​peppers, ​sliced​ ​in​ ​1/4-​inch​ ​rings

For Tostada Dressing
1​ ​cup​ ​Mexican​ ​crema
2​ ​teaspoon ​ground​ ​oregano
1​ ​teaspoon ​garlic​ ​salt
1​ ​teaspoon​ ​chili​ ​powder
1​ ​teaspoon ​black pepper
1​ ​teaspoon​​​​ ​TABASCO®​ ​​Sauce
1/4 teaspoon​ ​ground​ ​cayenne​ ​pepper

For Salad
3​ ​cups​ ​shredded​ ​cabbage
3​ ​radishes, finely​ ​chopped
2​ ​tablespoons​ ​red​ ​onion, ​finely​ ​chopped
1/2 lime, juiced
1/2 teaspoon TABASCO® Sauce

For Tostadas
2​ ​rotisserie​ ​chicken​ ​breasts, ​shredded
6​ ​tostadas

For Baked Hominy
Preheat​ ​oven​ ​to​ ​300°F.​​

​Place​ ​the​ ​hominy​ ​on​ ​a​ ​parchment​ ​lined​ ​baking​ ​sheet ​so​ ​they​ ​are evenly​ ​spaced​ ​out. ​Sprinkle​ ​sea​ ​salt, ​pepper​ ​and​ ​ground​ ​oregano. ​Bake​ ​for​ ​15-20 minutes​ ​until​ ​hominy​ ​is​ ​dried​ ​and​ ​crunchy. Set aside.

For Guajillo Peppers and Oil
In​ ​a​ ​cool​ ​pan, ​add​ ​the​ ​olive​ ​oil​ ​and​ ​guajillo peppers​, ​and​ ​simmer​ ​over​ ​low​ ​heat​ ​for​ ​7 minutes. ​​ ​Remove​ ​peppers​ ​from​ ​oil, ​cool​ ​and​ ​reserve​ ​both​ ​the​ ​oil​ ​and​ ​pepper​ ​rings separately.

For Tostada Dressing
In​ ​a​ ​bowl, whisk​ ​in​ ​the​ ​crema, ​oregano, garlic ​salt, ​chili​ ​powder, black pepper, TABASCO® Sauce​, ​and cayenne​ ​pepper. ​Whisking​ ​constantly, ​slowly​ ​drizzle​ ​in​ ​the​ ​reserved​ ​guajillo​ ​oil, ​1 teaspoon​ ​at​ ​a​ ​time, ​until​ ​dressing​ ​is​ ​thickened​ ​and​ ​emulsified.

For Salad
In​ ​a​ ​large​ ​bowl, combine ​cabbage, ​radishes, ​onion, lime juice, TABASCO® Sauce, and baked hominy. Mix well and let marinate for a few minutes.

Serving Suggestion
To​ ​assemble, spread​ ​each​ ​tostada​ ​with​ ​dressing, ​then​ ​layer​ ​it​ ​with​ ​shredded​ ​chicken, and​ ​top​​​ ​with​​ ​salad. Garnish ​with ​guajillo​ pepper ​rings.

Makes 6 Servings

Prep Time: 20 minutes
Cook Time: 30 minutes

Author: Diana Carolina Carmona

☾Diana◈Carolina☽ ऊँ Publisher ❂ Bliss ∞ Consciousness 🕉 Wellness ☼ Love ☮ Namasté☥☪☄☮☯☸☽∞ ↞☾Joy is my highest purpose ☽↠ WWW.GYPSETMAGAZINE.COM

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