Mexican Chicken Tostadas

recipe masterchef AUSTRALIA

Ingredients

Chicken marinade

• 1 tablespoon smoked paprika
• 1 tablespoon olive oil
• Zest of 1 lime
• Pinch salt
• 2 chicken thigh fillets, fat trimmed

Lime butter

• 1/2 cup butter, softened
• Juice of 1/2 a lime
• 1 tablespoon lime zest
• 1 teaspoon sea salt flakes

Avocado mash

• 1 bunch coriander, finely chopped
• 1 bunch mint, finely chopped
• 2 avocados
• Juice of 1 lime, to taste

Smoked paprika mayonnaise

• 3 egg yolks
• 2 tablespoon Dijon mustard
• 1 tablespoon smoked paprika
• 2 cups vegetable oil
• Juice of 1 lime

To serve

• 2 corn cobs in the husk
• 6 corn tortillas
• Vegetable oil, for shallow frying

Method

Preparation: 1 hour 10 minutes
Cooking: 55 minutes
1. To marinate the chicken, combine all marinade ingredients in a bowl, add chicken, massage the marinade into the chicken. Cover with plastic wrap and refrigerate for 30 minutes. Cook chicken over hot coals or barbecue until cooked through. Allow to rest for 10 minutes before slicing thinly.

2. For lime butter, place all ingredients in a food processor and process until creamy.

3. For avocado mash, combine all ingredients in bowl, mash until the ingredients come together, you can have it chunky or blend it smooth depending on what you prefer. Season with salt, a squeeze of lime juice and extra chopped coriander.

4. For smoked paprika mayonnaise, place egg yolks, mustard and paprika in the bowl of an electric mixer with whisk attachment. Whisk on low-med speed and slowly pour in vegetable oil. When the mixture is thick and is at the volume you would like, add lime juice to taste, stir, and add salt to taste.

5. For corn, place corn cobs over hot coals or on a barbecue or a grill plate on a wok burner on medium heat and occasionally turn, cooking for 20-30 minutes. Once corn is cooked, cut one corn cob in half and serve with lime butter, and while still warm, cut off corn kernels from the other corn cob and mix with one tablespoon lime butter.

6. To make the tostadas, using a 10cm ring cutter, cut out circles from the corn tortillas. Heat vegetable oil in deep frying pan to high. Shallow fry both sides of the corn tortilla until golden colour. Remove and drain on paper towel.

7. Top each tostada with a spoonful of mayo, avocado mash, lime butter corn and shredded chicken. Serve hot.

reference :

http://www.masterchef.com.au