Smoked Chicken Tostadas

 This recipe came about because I had left-over smoked chicken thighs...I obviously didn't want to throw out the chicken, so I had to find something else to make with it for dinner over the next couple of days.  This is the end result.  I will be providing you the recipe for "smoked chicken thighs in this dish, but you can just as easily grill these chicken thighs if you don't have a smoker available, or if you just don't care for smoked meat (what is wrong with people that don't like smoked meat)?

 

Ingredients

• 10 bone-in, skin-on chicken thighs (I know, this isn't what you normally see in my recipes)

Rub

• 1/2 cup brown sugar
• 1 tablespoon of paprika
• 2 teaspoons of smoked paprika
• 1 tablespoon of black pepper
• 1 tablespoon of Kosher salt
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 teaspoon of dry mustard powder
• 1 teaspoon of cayenne pepper

Mop

• 1/2 cup of apple cider vinegar
• 1/4 cup of water
• 2 tablespoons of the spice rub from above
• 2 tablespoons of barbeque sauce (your choice)

Instructions

1. Prepare your smoker by preheating to 225-250 degrees F.
2. Combine all of the rub ingredients together.
3. Rub the spice rub all over the chicken thighs, massaging some under the skin as well.
4. Place the thighs, skin-side up in your smoker.
5. Smoke using a fruitwood like apple or cherry.  I use a mix of the two.  If you want to make them a little "smokier" add some hickory to the smoker.
6. Prepare your mop by mixing all of your ingredients together.
7. After about 45 minutes mop the thighs, then every 30 minutes after that until they reach an internal temperature of 165 degrees F.
8. Remove from the smoker and allow to rest for 15 minutes before shredding for use on your tostadas.

Assemble your tostadas!

1. Place your tostada shell on your plate.
2. Smear some pre-heated refried beans on the shell or skip this step if you prefer.
3. Top with your freshly shredded smoked chicken.
4. Sprinkle with three-cheese blend or cheddar cheese.
5. Add jalapenos to the top.  (I used my candied jalapenos; the recipe is here on the blog).
6. Add a dab of sour cream, as much or as little as you like.
7. Squeeze blueberry habanero hot sauce on top of your tostada.  I use Blueberry Habanero hot sauce from Heartbeat Hot Sauce.  This hot sauce isn't what I would call "hot" but it does have a little kick along with the sweetness of the blueberries. Heartbeat Hot Sauce Co. 
8. Enjoy!!!

Drink Pairings:

Wine: As with most smoked meats, a red wine is ideal with this meal.  I recommend Dreaming Tree Cabernet Sauvignon.  

Home | Dreaming Tree Wines

Beer: Lockpuerto Cerveza from Lockport Brewing or Negra Modelo. 

Brewery | Lockport Brewery | United States (lockportbeer.com)

Casa Modelo | Casa Modelo Mexican Beer (modelousa.com)

Cocktail: I would recommend a Blueberry Margarita with this dinner.