Cherry Salsa Duck Tostados

This is an easy-to-make Mexican dish which has all sorts of options.  I like to call it a “kitchen clean out” recipe. You only need to pick up  a few basic ingredients: flat corn tortillas, jarred sour cherries, and a can of chipotle chili in adobo.  The rest of what you’ll need you most likely already have on hand if you periodically cook Mexican.  There are multiple options suggested here but feel to add your own. 

Ingredients:

2 cups jarred, pitted sour cherries (I use the Hungarian Marco Polo brand. You can also use fresh or frozen, but they must be pitted.)

1 canned chipotle chili in adobo sauce, chopped

¼ cup shallots, diced (or red onion)

1 glove garlic, diced

½ cup cilantro, parsley, or basil (or a combination of them)

1 Tablespoon balsamic vinegar

Salt and pepper, to taste

1 Tablespoon extra-virgin olive oil

1-pound cooked duck meat (or chicken thighs, or even leftover pork), pulled into thin strips

1 ½ teaspoon chipotle chili powder

1 teaspoon cumin powder

¼ teaspoon salt

12 small corn tortillas (2 packages. Freeze remaining tortillas.)

2 cups romaine lettuce (or red cabbage) thinly sliced

2 Tablespoons sour cream or plain yoghurt

4 ounces cheese such as goat’s milk, cheddar, Monterey Jack, Queso Blanco or Queso Oaxaca (crumbled or shredded)

Garnish of pepitas (pumpkin seeds), sliced radishes, watercress, or any micro-green

Cooking instructions:

Preheat oven to 300⁰ F.

1.   Put cherries, adobo chili, shallots, garlic, cilantro, and balsamic vinegar in a food processor.  Purée until smooth. Add salt and pepper, to taste.

2.   Simmer for approximately 20 minutes in a pot over a low heat to remove excess liquid.

3.   When salsa is the consistency of a ketchup, turn off heat and set aside.

4.   Put olive oil in a medium skillet over a low heat.

5.   Add pulled meat, chili powder, cumin and salt and sauté for 7-10 minutes, making sure spices are fully integrated and meat is fully heated.

6.   In a separate small, non-stick skillet warm up one tortilla at a time over a medium-high heat for 10-15 seconds.

7.   Flip and heat other side for another 5-10 seconds.

8.   Remove onto a sheet pan and put in oven to keep warm while you complete heating the other tortillas.  

9.   Put the thinly sliced lettuce or cabbage into a bowl and toss with sour cream. Set aside.

To assemble the tostados:

1.   Place two tostados on each plate.

2.   Add 2 Tablespoons salsa in the center of each tostado and spread around.

3.   Then, build the dish by adding the heated pulled meat; then sprinkle the cheese on top.

4.   Top with lettuce mixture.

5.   Garnish with pepitas, radishes, or greens of choice

Makes: 6 servings.

Wine recommendations: Pinot Noir, Syrah, Zinfandel, Grenache, Sangiovese, or Tempranillo.  A good quality Mexican beer also pairs nicely.