Posada season is upon us and I could not be more excited.  This year came and went in the blink of an eye and I want to make sure I enjoy these last few weeks left of the year to the fullest.  From Day of the Dead to Thanksgiving to now Christmas season, November and December are my favorite months of the year.   So many more things are happening in the next few weeks.  I am heading to Indio, CA to be part of this year’s Tamal Fest (yes, that exists here in California).  I partnered with Tabasco and bringing this Pozole tostada recipe to the festival.  I’m so excited and hope to meet some of you there!  I am also heading to Puerto Vallarta for my friends wedding and off to Oaxaca for the Holidays.  It’s been a crazy year and I’m very much looking forward to spending quality time with my family and cooking with my mom.  We are already thinking about what to have for our Holiday dinner.  Thinking rabo encendido with my mom’s green spaghetti or maybe a good barbacoa.  Who knows, but I will be sure to keep you updated on my Instagram.

In the meantime, enjoy this Pozole Tostada recipe.  The dehidrated hominy with oregano makes a huge difference.  You are going to love putting these on everything!  Make sure you don’t overcook them and that they remain soft on the inside, and crunchy on the outside.

Happy Cooking and Provecho!  

POZOLE SALAD TOSTADA

Makes 6 Servings

 Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

For Baked Hominy

1 1/2 cup canned Mexican Hominy, drained

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon ground oregano

For Guajillo Peppers and Oil

1/4 cup olive oil

2 dried guajillo peppers, slices in 1/4-inch rings

For Tostada Dressing

1 cup Mexican Crema

2 teaspoon ground oregano

1 teaspoon garlic salt

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon TABASCO® sauce

1/4 teaspoon ground cayenne pepper

For Salad

3 cups shredded cabbage

3 radishes, finely chopped

2 tablespoons red onion, finely chopped

1/2 lime, juiced

1/2 teaspoon TABASCO® Sauce

For Tostadas

Rotisserie chicken breasts, shredded

tostadas

PREPARATION

For Baked Hominy:

Preheat oven to 300F

Place the hominy on a parchment lined baking sheet so they are evenly spaced out.  Sprinkle sea salt, pepper and ground oregano.  bake for 15-20 minutes until hominy is dried and crunchy, but soft in the inside.  Set aside 

For Guajillo Peppers and Oil

In a cool pan, add the olive oil and giajillo peppers, and simmer over low heat for 7 minutes.  Remove peppers from oil, cool and reserve both the oil and pepper rings separately. 

For Tostada Dressing

In a bowl, whisk in the crema, oregano, garlic salt, chili powder, black pepper, TABASCO® Sauce, and cayenne pepper.  Whisking constantly, slowly drizzle in the reserved guajillo oil, 1 teaspoon at a time, until dressing is thickened and emulsified.  

For Salad

in a large bowl, combine cabbage, radishes, onion, lime juice, TABASCO® Sauce, and baked hominy. Mix well and let marinate for a few minutes.

Serving Suggestion

To assemble, spread each tostada with dressing, then layer it with shredded chicken, and top with salad.  Garnish with guajillo pepper rings