Today Show: Aaron Sanchez
Today Show welcomed Aaron Sanchez, host of Cooking Channel’s Taco Trip, to share some last-minute Mexican-style party dishes. Try Chicken Tostadas with Tomato-Chile de Arbol Salsa. Also look at aarons ideas for Mexican Brownies and Zucchini Quesadillas.
Today Show: Aaron Sanchez Chicken Tostadas Recipe Ingredients
“Tostadas are fun finger food. It really starts with having some things that are left over,” Sanchez said, in addition to a delicious homemade salsa. He said this tostada was inspired by his travels for the new show Taco Trip, which airs Tuesdays on Cooking Channel.
- 2 cups Roasted Tomato-Chile de Arbol Salsa
- 1 Hass Avocado
- 1/2 cup thin sliced Radishes
- 1/2 cup Crema Fresca (or use Sour Cream)
- 1 Lime in 6 wedges
- 3 cups shredded cooked Chicken
- 1 16-oz can Refried Beans
- 6 Corn Tortillas
- 3 cups shredded Iceberg Lettuce
- 1/3 cup crumbled Cotija Cheese
- 2 tbsp chopped Cilantro
- Vegetable Oil
Aaron Sanchez: Today Show Chicken Tostadas Recipe Directions
- Heat salsa with chicken on medium heat in a skillet to warm everything up; salt to taste.
- Heat refried beans in a saucepan. Once hot, set them aside and keep them warm.
- Pour 1/4” of oil into a skillet on medium high.
- Fry one tortilla at a time until golden brown, flipping once. It should take about one minute to cook a tortilla. Repeat frying with the remaining tortillas.
- Let fried tortillas drain on a paper towel-lined baking sheet.
- Spread a layer of beans on each cooked tortilla. Next, add a layer of chicken.
- Halve, peel, pit, and slice your avocado.
- Add avocado, lettuce, and radish to each tostada.
- Sprinkle cheese on top, drizzle with crema, and serve garnished with cilantro and lime.
Today Show: Aaron Sanchez Roasted Tomato-Chile de Arbol Salsa Recipe Ingredients
The Chile De Arbol is similar to a Cayenne. Adjust the heat to your own liking by using more or less of the chiles. You can buy prepared salsa, but making it yourself allows you to create a flavor all your own.
- 1 lb Plum Tomatoes
- 4 cloves crushed Garlic
- 3 to 6 Chiles de Arbol
- 1 chopped White Onion
- 1/2 cup chopped Cilantro
- 2 tbsp Olive Oil
- Salt & Pepper
Aaron Sanchez: Today Show Roasted Tomato-Chile de Arbol Salsa Recipe Directions
- Broil tomatoes on a baking sheet for about 11 minutes, until charred.
- Let tomatoes cool before removing skins and cores.
- Transfer tomatoes and their juices to a bowl and chop them.
- Heat a dry skillet on medium to toast chiles, flipping now and then, for a total of about five minutes.
- On medium heat in a saucepan, combine olive oil with garlic and onion. Stir occasionally during cooking until the onion has softened.
- Add chiles with tomatoes and two cups of water. Simmer and cook about 12 minutes. Let cool.
- Transfer salsa mix to a blender and add cilantro with salt and pepper. Puree until smooth.
- Run the mixture through a sieve and serve chilled or at room temperature.
- Store leftover salsa covered in the fridge for one week, or freeze it for up to one month.