Bbq Chicken Tostados with Avocado Salad and Cilantro Sour Cream

This is another popular recipe courtesy of John Hitchcock, just in time for your Cinco de Mayo celebration. It's just one of the many wonderful recipes that can be found in our Beyond Pots and Pans cookbook, Extraordinary Cuisine.

BBQ Chicken Tostados with Avocado Salad and Cilantro Sour Cream
recipe courtesy of: John Hitchcock

1 whole chicken roasted, cooled and shredded
1 package corn tortillas

Avocado Salad
3 ripe avocados
1 jalapeno, minced
1 red bell pepper, minced
1/2 bunch cilantro
1 bunch scallions
juice of 3 limes
1/2 red onion, minced

Place all ingredients in bowl and mix.

Cilantro Sour Cream
2 bunches of cilantro
1 cup sour cream
juice of 1 lime
water as needed

Place lime juice in blender with cilantro. Turn on blender and slowly add water. The goal is to achieve a thick paste.

BBQ Sauce
1 cup white onion, small dice
1 pasilla, small dice
1 jalapeno, minced
2 Tablespoons minced garlic
1/4 cup molasses
1/8 cup soy sauce
3 ounces brown sugar
4 Tablespoons dijon mustard
1 teaspoon tabasco
salt
2 Tablespoons worcestershire sauce
1/2 can chipotle
3 Tablespoons red wine vinegar
1 cup water
2 bottles Heinz Chili Sauce

Sweat onions, garlic and peppers in oil until soft. Add everything but chili sauce and bring to a boil. Reduce for 5 minutes. Add chili sauce and return to a boil. Turn off. Strain through a sieve
or cheese cloth. Chill and refrigerate. Toss chicken with BBQ sauce. Place a mound of chicken on top of a corn tortilla that has been fried (or use prepared tostada shell). Top with avocado salad and cilantro sour cream. Garnish with cilantro and lime.