Note: The corn tortillas need to sit out overnight to get stale so leave yourself enough time. Although we opted not to make a crema you could easily make one by combining sour cream, fresh cilantro, a little lime juice and some ground coriander in a food processor and then drizzle this over the finished dish. Lime wedges would also be a nice accompaniment.
- 2 pounds cooked Mexican Pulled Chicken (make a half batch of our recipe here)
- 24 6-inch yellow corn tortillas
- 2 cups vegetable oil
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1 cup onion diced
- 1 large or two medium fresh jalapeno stemmed, seeded and minced
- 1 tablespoon garlic minced
- ¼ cup chopped fresh cilantro
- 1 15-ounce can diced tomato with juice
- 3 tablespoons agave nectar (OK to substitute honey but cut to 2 tablespoons)
- ½ teaspoon ground cumin
- ½ teaspoon dry coriander
- ½ teaspoon chili powder
- 2 cups jack cheese, shredded
- 1 cup queso fresco (or Farmer’s cheese), crumbled
- ¼ cup diced red onion for garnish
- ¼ cup chopped fresh cilantro for garnish
- Hot sauce for garnish (or for a cooler topping, sour cream or a nice crema of your choice – see notes below for our simple crema recipe)
- The night before, cut the 24 corn tortilla rounds into eight pie sized wedges. Lay out on racks and let sit uncovered overnight to get stale (they will curl up). The next day once stale, heat vegetable oil to 350 degrees in a heavy bottomed pan such as a cast iron skillet. In small batches cook chips just for 15-30 seconds until they brown and then remove with a strainer to waiting paper towels to drain. They will brown very quickly so watch these closely. Set aside.
- In a medium sauce pan, heat olive oil and cook onions and peppers over medium heat for about four minutes or until slightly tender. Add garlic and cook for one more minute. Add the remaining sauce ingredients and bring to a boil then simmer for five minutes. Keep covered and warm on a low burner.
- Preheat oven to 450 degrees.
- Heat pulled chicken to hot in a covered sauce pan and keep covered and warm.
- Have all other ingredients ready and oven heated.
- In a large flat pan (we used a paella pan but any oven proof low wide pan will work including a 14 inch oven proof skillet), add cooked corn chips, cover with reserved sauce, cover with reserved pulled chicken and top with shredded jack cheese.
- Bake for only five minutes. Pull from oven and top immediately with queso fresco, onions, cilantro and hot sauce or crema of your choice and serve.
Although we opted not to make a crema you could easily make one by combining sour cream, fresh cilantro, a little lime juice and some ground coriander in a food processor and then drizzle this over the finished dish. Lime wedges would also be a nice accompaniment.