There is always something exciting about Mexican food. I am not sure what it is but exactly . Maybe it’s the refreshing thrill of chilli, the comforting sides of sour cream and guacamole, or the invigorating herbs and spices used to make such mouth watering flavours. We always try to post recipe that is easily made by you at home – you won’t find any fancy 5 star chef recipes here. Simple, flavour some and perfectly matched with our wines. We think you will like this weeks Mexican medley.
Mexican Lime and Chilli Chicken Tostadas
- 3 diced green chilies
- 4 cloves of minced garlic
- 1 1/2 Tbsp. chili powder
- 4 whole limes – juiced
- 1 diced medium onion
- 800 grams boneless chicken breasts
- 10 tostada shells or large tortilla chips. For a healthy option, use pita breads or wraps
- Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole, fresh corn kernels.
You will need a slow cooker for this recipe which makes it the perfect dish for winter!
In a bowl combine green chilies, garlic, chili powder, and lime juice. Mix and allow to stand for 30 mins to an hour to let the flavours infuse together.
After 1 hour, take your Chicken Breasts and score lightly with a knife. Add the chicken and your chopped onion to a slow cooker. Add the lime and chilli mix over the chicken.
Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
Top with hot chicken mixture and any other desired toppings.
Makes 10 servings, 1 tostada each.
Fresh, bright and un mistakably Bald Hills, the 2010 Pinot Gris pairs well with the citrus and spice of this dish. It’s powerful clean and crisp enough to cut through the chilli leaving a wonderful smooth finish ready for your next mouthful! Perfection on the palate.
I do have to mention that the men often enjoy this with a cold beer too! I would recommend local Wanaka Brew – Brewski from Beerworks