Herbies Spices Recipes
Achiote Chicken Tostados with Mango Sauce
Description
A variation based on Kate Hemphill’s recipe in Spice Notes and Recipes (Macmillan, 2006) When you're ready to move on from Tex-Mex, these make an authentic Mexican entree or part of a mezze.
Ingredients
At a glance
Chicken & Pork
Makes
Approximately 40
2 chicken breast fillets, skin removed
Achiote paste:
½ teaspoon each Herbie’s Spices Annatto Seed Whole, Oregano Leaves, Cumin Seed Whole, and Peppercorns Black Asta Whole
½ teaspoon Herbie’s Spices Allspice Ground
¼ teaspoon Herbie's Spices Sea Salt, ground
1 tablespoon water
2 large garlic cloves, crushed (approx 1 teaspoon)
½ teaspoon vinegar
2 cups shredded white cabbage, sauteed in butter until soft
1 packet round Asian wonton wrappers
¼ cup vegetable oil
Mango sauce:
300mL mango puree
2 tablespoons picked coriander leaves, chopped
Methods/steps
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In a spice grinder or pestle and mortar, finely crush the paste spices. Transfer to a small bowl, add allspice, salt, water, garlic and vinegar and mix well.
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Place chicken breasts in a food processor and pulse until broken up, but do not allow to blend to a paste. Stir achiote paste and cabbage into chicken mixture.
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Lay out 6 wonton wrappers at a time and in the centre of each one, place 1 heaped teaspoon of mixture. Dip your finger into water and run it around the edge of the wrapper, then fold in half and seal edges with fingertips to make a tostada.
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Place on a lightly oiled tray and cover with cling film until ready to cook.
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In a deep frying pan, heat the vegetable oil over moderate heat then carefully add tostadas to the pan, cooking 2-3 minutes each side. Remove with a slotted spoon and drain on paper towel.
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Combine ingredients for mango sauce and season to taste.
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Serve with warm tostados.
Additional Tips
There is a little work in making these, but the appreciation of your guests will make it all worth while.
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