Tostadas with chipotle chicken and guacamole

INGREDIENTS

1 180 g skinless chicken breast fillet

2 tablespoons olive oil

1 small onion, thinly sliced

1 chipotle chilli in adobo sauce, seeds removed, (see note)

250g canned diced tomatoes

250g chicken stock

1 tablespoon tomato paste

1 cup chopped coriander, plus leaves, for garnish

1 lime, nely grated zest and juice

sea salt and freshly ground black pepper

1 ripe avocado

2-3 tablespoons lemon juice

5-6 large round corn tortillas

vegetable oil, for deep-frying

METHOD

Bring a saucepan of water to the boil, reduce the heat to medium– low, add the chicken and poach gently for 15 minutes or until cooked through. Drain and, when cool enough to handle, finely shred.

Heat the olive oil in a saucepan over medium heat, add the onion and sauté for 2–3 minutes or until softened and translucent. Add the chilli, tomato, stock, tomato paste and chicken. Bring to the boil, reduce the heat, cover and simmer for 10 minutes. Remove the lid and cook for 10–15 minutes or until the sauce has thickened. Stir through the coriander, lime zest and juice. Season with salt and pepper and keep warm.

Combine the avocado and lemon juice in a bowl and mash together with a fork. Set aside.

Using a 5 cm round cutter, cut out 20 rounds from the tortillas. Heat the vegetable oil in a deep-fryer or large, heavy-based saucepan to 180°C and deep-fry the tortilla rounds, in batches, for 2 minutes or until crisp. Drain on kitchen paper.

To serve, top each tortilla round with a smear of mashed avocado and 1 tablespoon of chicken mixture and garnish with a coriander leaf.

NOTE

Chipotle chillies in adobo sauce are available from Latin- American grocers and gourmet food stores.

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