Pollo Morita

Ingredients

2# Cooked and Pulled rotisserie chicken (or other leftover chicken)
Southwest, taco or Ancho Chili seasoning to taste
1.5 cups Salsa Roja Casera – La Patrona
3 morita peppers
8 tostada shells
4oz. Pico de Gallo (optional)
1 cup finely shredded cabbage (optional)
Roasted strips of Poblano chilies (optional)
Sliced avocado (optional)
Sliced radishes (optional)
Thinly sliced pickled red onions (optional)
Lime wedges (garnish)
Fresh cilantro (garnish)

Method:

1. Place morita peppers in a pan and grill for a few minutes, once cooked remove from heat, place in blender and mix with the salsa roja
2. Place pulled chicken in 4 qt sauce pot and add sauce
3. Meanwhile season pulled chicken to taste with preferred seasoning
4. Combine and bring to a simmer; shred meat while cooking
5. Divide among 8 tostada shells and top with any or all optional items and garnishes

Pico De Gallo for above:

Ingredients

3 ea. Diced fresh tomatoes
1 large onion diced fine
Juice of 2 limes
½ bunch of cilantro chopped fine
1 fresh jalapeño de-seeded minced
½ fresh pineapple cored and diced (optional for Pineapple Pico de Gallo)
Salt and pepper to taste

Method

1. Combine all and let marinate for at least 1 hour