Chicken Chorizo Tostadas.
03:51
Trace Askew

Chicken Chorizo Tostadas.

Chicken Chorizo Tostadas This recipe is a combination of some of my favorite Latin flavors and recipes. It’s by no means “authentic” to any certain region. My beautiful friend Loyda originally taught me the Nicaraguan way to make tostadas, which is still one of my favorite recipes of all time! I made some changes and added some things (like Mexican chorizo!) to make it my own. That’s the beauty of cooking! As you learn new things, you learn what you like and find endless new ways to make old recipes. Ingredients: Corn tortillas Vegetable oil for frying Boneless chicken breasts or thighs Mexican chorizo Chili powder Cumin Bay leaves Oregano 3 cloves Garlic 1 onion Chicken stock or broth Tequila (optional) Refried beans Cotija or queso fresco cheese Crema or sour cream Green cabbage shredded finely Cilantro (optional) Place onions, garlic and bay leaves in the bottom of the slow cooker. Add chicken and all seasonings, plus salt and pepper to taste. Pour about 1/4-1/2 cup of chicken stock down the sides of the cooker so you don’t rinse off the seasoning. Pour about 1/4 cup tequila and a couple tablespoons of white vinegar in the same way. Cool on low until the meat is easily shredded. (This can also be done in a pot on the stove in about an hour if you don’t have time to slow cook.) Heat oil in a medium sized pot Fry the tortillas, flipping once to brown both sides. Drain on paper towels. Squeeze chorizo out into a frying pan and spread out in an even layer. Let it melt and cook down stirring occasionally. Once it’s sizzling and cooked down, let it sit without stirring so it gets crispy on one side. Heat refried beans in a pot on the stove, adding minced garlic or garlic powder, cumin, salt, and a splash of white vinegar. Stir occasionally so they don’t burn on the bottom. In a large bowl, combine the shredded cabbage, about 1/2 cup of crema, 1/4-1/2 cup white vinegar and salt to taste. Let us sit at least 10-15 min for best results. Mix again before eating. Assemble the tostadas: Spread beans onto a fried tortilla Sprinkle with cotija cheese Add chicken and chorizo Top with cabbage and some cilantro, if using. Enjoy!
Garlic Fried Rice
03:39
Trace Askew

Garlic Fried Rice

Garlic fried rice. This recipe is for garlic lovers! The rice is fried in garlic oil, and topped with garlic chips! Make sure your significant other has some too...that way your breath cancels each other’s out 😆 Ingredients 8 garlic cloves, thinly sliced ⅓ cup grapeseed or vegetable oil Kosher salt 1 2" piece ginger, peeled, finely chopped 1 large egg, beaten to blend 3 cups chilled cooked short-grain rice 2 tsp. toasted sesame oil 4 scallions, thinly sliced on a diagonal ¾ cup coarsely chopped cilantro 2 tsp. toasted sesame seeds Toss garlic and oil in a large skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt. Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt. Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.