Aaron Sanchez: Chicken Tostadas & Roasted Tomato-Chile de Arbol Salsa

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
• Salt

Aaron Sanchez: Today Show Chicken Tostadas Recipe Directions

1. Heat salsa with chicken on medium heat in a skillet to warm everything up; salt to taste.
2. Heat refried beans in a saucepan. Once hot, set them aside and keep them warm.
3. Pour 1/4” of oil into a skillet on medium high.
4. 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.
5. Let fried tortillas drain on a paper towel-lined baking sheet.
6. Spread a layer of beans on each cooked tortilla. Next, add a layer of chicken.
7. Halve, peel, pit, and slice your avocado.
8. Add avocado, lettuce, and radish to each tostada.
9. 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

1. Broil tomatoes on a baking sheet for about 11 minutes, until charred.
2. Let tomatoes cool before removing skins and cores.
3. Transfer tomatoes and their juices to a bowl and chop them.
4. Heat a dry skillet on medium to toast chiles, flipping now and then, for a total of about five minutes.
5. On medium heat in a saucepan, combine olive oil with garlic and onion. Stir occasionally during cooking until the onion has softened.
6. Add chiles with tomatoes and two cups of water. Simmer and cook about 12 minutes. Let cool.
7. Transfer salsa mix to a blender and add cilantro with salt and pepper. Puree until smooth.
8. Run the mixture through a sieve and serve chilled or at room temperature.
9. Store leftover salsa covered in the fridge for one week, or freeze it for up to one month.