Chicken Tinga Tostadas

  • 2 lbs. Fully Cooked Pulled Chicken
  • 2 Tbsp. canola oil
  • Canola oil for frying
  • 2 large white onions, large julienne
  • 2 cans tomatoes & green chile
  • 1 can chipotle chiles in adobo
  • 2 cloves garlic, minced
  • 1 tsp. dry oregano
  • Kosher Salt and black pepper to taste
  • 1 pkg corn tortillas
  • 3 limes, cut into eighths
  • 1 head iceberg lettuce, shredded fine
  • 6 radishes, shaved thin
  • 1 avocados, diced
  • 8 oz. sour cream, thinned with milk
  • 8 oz. queso fresco, crumbled
  • 1 bunch cilantro, rough chopped

Chipotle Mayo:

  • 1/2 cup light mayo
  • 1 tsp. Pureed Chipotles w/Adobo
  • 1/2 lb. Pancetta
  • 4 cups Lily unbleached self-rising flour
  • 8 oz. butter, unsalted, cold
  • 8 oz. Crisco vegetable shortening
  • 1.5 cups buttermilk
  • Cinnamon and Sugar Butter (recipe follows)

Cinnamon and Sugar Butter:
Makes 2 cups

  • 1 cup white granulated sugar
  • 2 Tbsp. ground cinnamon
  • 2 sticks unsalted butter, room temperature
  • 2 lbs. Pork Tenderloin, trimmed and cleaned
  • Salt and fresh cracked pepper, to taste
  • 12 thin Pancetta slices
  • 1 bunch red grapes
  • Sauce Gribiche (recipe follows)
  • 1 lb. baby arugula

Sauce Gribiche:

  • 3 tsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 8 large eggs, hard boiled, chopped
  • 1/4 cup gently packed mixed chopped herbs: flat parsley, chervil and/or tarragon
  • 1/2 cup cornichons
  • 8-10 capers, drained, rinsed and dried
  • 1/3 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 24 mini mozzarella balls
  • 24 slices of Pepperoni, folded in half
  • 12 small cherry tomatoes, sliced in half
  • 12 skewers
  • Basil vinaigrette (recipe to follow)

Basil Vinaigrette

  • 1/3 cup olive oil
  • 1 Tbsp. white balsamic vinegar
  • 1/4 tsp. garlic powder
  • 1 scallion, finely minced
  • 6 basil leaves, finely shredded
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 cup rice wine vinegar
  • 1 cup sugar
  • 1 Tbsp. salt
  • 1 daikon, sliced
  • 2 carrots, sliced
  • 1 loaf French bread
  • Siracha sauce
  • 1 lb. Fully Cooked Pulled Pork
  • 1 bunch cilantro
  • 1 Jalapeño, sliced
  • 1/2 lb. sliced roast beef
  • 1 cup prepared giardiniera in oil
  • 1/4 lb. dried porcini mushrooms
  • 1 bunch parsley
  • 2 egg yolks
  • 2 cups canola oil
  • 1 Tbsp. whole-grain mustard
  • 1 cup preserved Meyer lemon juice
  • 1 lb. lovage
  • 4 Tbsp. unsalted butter
  • 1/2 cup finely minced onion
  • 1/3 cup flour
  • 1.5 cups whole milk
  • 1 Tbsp. dry sherry
  • 1/4 tsp. nutmeg
  • 1 lb. smoked sausage
  • 1 cup dry breadcrumbs
  • Salt and pepper, to taste
  • 1 Tbsp. chopped parsley
  • Roasted Red Pepper and Marcona Almond Sauce (recipe follows)

Coating:

  • 1/2 cup flour
  • 2 eggs beaten with Tbsp. water
  • 1 cup dried breadcrumbsSalt and pepper, to taste
  • Oil for frying

Roasted Red Pepper and Marcona Almond Sauce:

  • 1/2 cup golden raisins
  • 2 red peppers
  • 1 cup Marcona almonds
  • 3 Tbsp. sherry vinegar or apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 2 cups corn flour
  • 1 cup whole milk
  • 1 cup grated provolone cheese
  • 2 tsp. ground cumin
  • 1 Tbsp. sweet paprika
  • 2 tsp. ground fennel seed
  • Pinch salt
  • 1/2 lb. pulled chicken, cooked
  • 5 green onions, chopped
  • 1 bunch cilantro, stems chopped and sprigs for garnish
  • 5 jalapeños
  • 2 cups sour cream
  • 5 limes, juiced
  • 2 Tbsp. paprika
  • 1 Tbsp. ground kosher salt
  • 1 Tbsp. fresh black pepper
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. granulated onion
  • 1 Tbsp. Mexican oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 4 oz Pork Rind Pellets (large)
  • 1 cup refried black beans, heated
  • 4 oz. shredded romaine lettuce
  • 4 oz. pico de gallo
  • 4 oz. queso fresco
  • 8 oz. salsa
  • 8 oz. sour cream