As of late I’ve acquired a major hankering for just about anything remotely related to Mexican cuisine. From tacos to nachos to cheesy enchiladas just about anything is free game when it comes to satisfying my appetite for something south of the border. Like many others born in the United States in the 1980’s the proverbial leaders in Mexican cuisine gave us a gross misrepresentation of what Mexican food is supposed to taste like, look like and feel like. This particular dish screams fiesta due to the multiple layers of flavor and an aesthetically pleasing disposition.
Bone In Skinless Chicken Breast
Red Bell Pepper
Orange Bell Pepper
Yellow Bell Pepper
Corn on the Cob
Pepper Jack Cheese
1. Begin by adding four to six whole bone in chicken breast to a large 8 quart camp style dutch oven > Buy Now at Amazon. Pour four 12 ounce cans of Modelo Especial into the dutch oven along with Mexican Oregano, kosher salt and cracked black pepper.
2. Fill a large charcoal chimney > Buy Now at Amazon with charcoal briquettes. Once all of the charcoal has greyed over and there is a flame emitting from the top of the charcoal chimney pour about half of the briquettes onto the ground where the dutch oven will sit.
3. Set the cast iron dutch oven on top of the coal and pour the other half of the coals on top of the lid of the dutch oven.
4. Braise the chicken breast for at least two hours. Once the chicken breast are done braising remove the lid from the dutch oven and set it aside.
5. Bring the dutch oven inside and allow the chicken to cool to a comfortable handling temperature.
6. Fill a medium cast iron pot > Buy Now at Amazon with water about an inch above the black beans.
7. Add one bulb of peeled garlic and kosher salt to the black beans.
8. Start the black beans of medium heat and allow to simmer for about an hour.
9. Grill corn on the cob leaving the husks on the corn for about twenty minutes, flipping every five minutes.
10. Fire roast the bell and banana peppers directly over lump charcoal.
11. Once you’ve finished grilling and roasting the vegetables the chicken should be cool enough to begin deboning and shredding. First remove and discard the skin if you left it on during the cook.
12. Once the black beans have finished cooking remove them from the heat and set aside for 15 minutes.
13. Using a potato masher, mash the black beans until they are mostly smooth with just a few remaining lumps. Return the beans to medium heat and stir continuously until most of the water is absorbed.
14. Prior to frying the corn tortillas briefly fry the grilled corn for about one minute then flip to the other side and fry for another minute.
15. Fry the corn tortillas one at a time for about 30 seconds on each side.
16. Place chopped green onions on the serving plate before you lay down the first fried tortilla shell.
17. Layer the mashed refried black beans on the first tortilla shell.
18. Place a second tortilla shell on top of the black beans and layer on the chicken and peppers.
19, Place a third tortilla shell on top of the chicken and peppers and add the corn followed by the shredded pepper jack cheese.
20. Top the tostada stack with the Mexican Crema and serve.