• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Pozole Salad Tostadas

    This ia twist on traditional holiday fare and a brand new way to enjoy posole! This recipes layers baked hominy with guajillo peppers, a spicy dressing, and a sharp salad on crunchy tostadas. 


    Ingredients
    For Baked Hominy
    1 1/2
    cups
    canned Mexican hominy, drained
    1/2
    teaspoon
    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
    teaspoons
    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 the Salad
    3
    cups
    shredded cabbage
    2
    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
    Directions
    Make the 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.
    Make the 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.
    Make the 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.
    Make the 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.
    To assemble: To​ ​assemble, spread​ ​each​ ​tostada​ ​with​ ​dressing, ​then​ ​layer​ ​it​ ​with​ ​shredded​ ​chicken, and​ ​top​​​ ​with​​ ​salad. Garnish ​with ​guajillo​ pepper ​rings.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Write a Review