We enjoyed our Mother’s Day by making some homemade corn tortillas and frying them up to make Puffy Tostadas. They were very yummy. There’s nothing like the taste of a homemade tortilla made with corn masa. Enjoy!
INGREDIENTS (makes 14 tostadas)
3 cups corn masa mix
1 1/2 tsp salt
2 1/4 cups warm water
Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball.
Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a Ziploc bag that has been cut) so that the dough does not stick to the tortilla press
2-3 c shredded chicken
1 large yellow onion, chopped
1/2 head garlic clove, peeled and chopped
1 (4 ounce) can diced green chilies
1 cup chicken stock
1 tablespoon smoked paprika
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons Mexican oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer). Remove chicken and let cool, leaving sauce in the vessel. When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones. Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better). Meanwhile, pour vegetable oil into a frying pan until 1/4″ deep. Heat oil to 350 degrees or until a flour tortilla “puffs” up and browns quickly. Add one flour tortilla at a time into oil and fry one side until lightly browned. Flip over and fry the other side until lightly browned. Remove from oil, add a pinch of kosher salt and place on a cooling rack. Repeat until desired number of Puffy Tostada Shells are done. Serve with lettuce, tomato, cilantro and queso fresco cheese.