Pollo Morita


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)


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:


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


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