Ingredients:
For the chicken:
1 pound boneless skinless chicken thighs
juice of 1 orange
juice of 1 lemon
juice of 3 limes
4 garlic cloves
handful cilantro
1 tsp salt
1 tsp chili powder
 
For the Ranchero Sauce:
1 can (14 ounce-ish) fire roasted tomatoes
1 whole roasted pepper
1 small onion, chopped
4 cloves garlic, peeled
1/2 teaspoon salt
1/4 teaspoon chipotle powder (or cayenne if you don’t have chipotle)
coconut oil for sautéing
 
For the latkes tostadas:
2 yellow plantains
1/4 cup coconut oil, melted, plus more for baking tostadas
1 teaspoon salt
 
Directions:
  1. Preheat oven to 425.
  2. Put all the “chicken” ingredients (except the chicken) in a blender, puree, and pour the sauce over the chicken. It’s fine to let the chicken reach room temperature before baking. No need to wash the blender, you’re about to use it again. You’ll bake the chicken when you bake the tostadas, so let the marinade do it’s magic while you prepare the rest of the dish. (I don’t recommend an overnight marinate with this amount of citrus, you’ll wind up with chicken ceviche- not appealing. )

For the Ranchero Sauce

  1. Saute the onion and garlic in coconut oil over medium heat until golden and soft, about 10 minutes.
  2. Add to the blender with the rest of the ingredients.
  3. Puree.
  4. Transfer to a small sauce pan and bring to a simmer. You can just let it simmer while the rest of the components are cooking, for about 30 minutes or so.

For the tostadas

  1. Chop the plantains into 2 inch pieces and toss them in the food processor with the melted coconut oil and salt.
  2. Puree.
  3. Line a baking sheet with parchment paper and grease with additional coconut oil.
  4. Divide the plantain mixture into 6 blobs on the baking sheet and flatten them out into pancakes as best you can. (Oiled hands help).
  5. Bake at 425 for 30 minutes or so, flipping half way.
  6. Bake chicken with the tostadas.
  7. Chop the chicken into strips.
  8. Top each tostada with a couple tablespoons of the Ranchero sauce, some chicken, and guacamole.

There’s no exact equation here. You will definitely have extra ranchero sauce leftover, which would be great with eggs, or on some steak, or thrown into a pot of stew to add a smoky flavor. It’s not a bad condiment to have around. It should keep in the fridge for a week.

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