MINI TOSTADAS WITH PULLED CHICKEN & PINEAPPLE

The original hard shell taco, a tostada is Mexico’s answer to an open-faced sandwich. Here, the tortilla bases are dusted with Tajin, a hot-and-sour spiced salt that’s traditionally used for fruit. If deep-frying isn’t your thing, you could save time and use round tortilla chips instead.

1 tsp (5 mL) ground ancho pepper

1 tsp (5 mL) smoked paprika

1 tsp (5 mL) ground cumin

1/2 tsp (2 mL) dried oregano

1/4 tsp (1 mL) ground chipotle powder

2 cloves garlic, grated on rasp

2 tbsp (30 mL) fresh lime juice

2 tbsp (30 mL) canola oil, plus more for frying 1 1/2 lbs (680 g) boneless skinless chicken thighs Salt and freshly ground pepper to taste

3/4 cup (175 mL) orange juice 8 corn tortillas

Tajin or chili powder

24 each small pineapple chunks and cilantro leaves for garnish

Hot sauce and lime wedges for serving

1 In a mixing bowl, whisk ancho, paprika, cumin, oregano, chipotle, garlic, lime juice and oil. Add chicken and season with salt and pepper. Mix thoroughly. Transfer to an airtight container and refrigerate for at least 4 hours and up to 1 day.

2 Place chicken and its marinade in a large sauté pan with orange juice. Cover and place over medium-high heat. When it comes to a boil, reduce heat to maintain gentle simmer. Cook, turning occasionally, until chicken is very tender, about 30 minutes. Transfer chicken to a baking pan. Raise heat to medium-high and reduce cooking liquid, stirring occasionally, until syrupy, 8 to 10 minutes. Remove from heat. While sauce is reducing, shred chicken with 2 forks. When sauce has reduced, stir in chicken. If not using immediately, cool completely and transfer to an airtight container. (Chicken can be made and refrigerated up to 3 days in advance.)

3 Cut 2 1/2-inch (6 cm) rounds out of tortillas with a cookie cutter—you should get 3 per tortilla. (Scraps can be chopped, fried and used as a salad or soup garnish.)

4 Heat 1 inch (2.5 cm) canola oil in a mediumsize deep skillet over medium-high heat. Attach a candy thermometer. When oil reaches 350°F (177°C), fry tortilla rounds in batches, turning occasionally, until lightly browned and crisp, 1 to 2 minutes. (Adjust heat as necessary to maintain temperature.) Transfer to baking sheet lined with paper towel. Sprinkle with Tajin. Cool completely. Transfer to an airtight container. (Tostadas can be made and stored at room temperature up to 1 week in advance.)

5 When ready to serve, warm chicken mixture in microwave. Top each tostada with some chicken, 1 pineapple chunk and 1 cilantro leaf. Serve with hot sauce and lime wedges.

Makes 24 tostadas