Pastured Chicken Tostadas

Background info: Although the exact origins of the domesticated chicken remain a mystery, there is evidence that it traveled southward from the Middle East to the Mediterranean between the fourth and second centuries B.C.E., where they began to be raised as the valuable food source we know today. There is some debate regarding when this popular fowl landed on North American shores, but since the 20th century chicken has remained a common protein on tables across the country (particularly during WWII when beef and pork became relatively unattainable).

Since then, conventionally-raised chicken has made up the majority of what is available in grocery stores. However, pasture-raised chicken is still very much in demand, and it’s easy to see why. Unlike its conventional counterpart, pasture-raised chicken packs a punch with higher levels of omega-3 fatty acids and monounsaturated fat. Pasture-raised chicken also contains higher levels of Vitamin A (which is essential for a healthy immune system) and more collagen than industrially-raised chicken.

—Price-Pottenger

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It’s spring, which equals rain, which equals grass, which equals bugs, which equals. . . pastured chicken! Here’s one of my family’s favorite recipes:

Ingredients

Shredded meat (white, dark, and skin) of one roast pastured chicken
1 large or 2 small onions sliced
Several cloves of garlic
1 jalapeno pepper sliced thin (optional)
A large handful of fresh cilantro leaves chopped
2 teaspoons dried cumin
1 cup homemade chicken stock
¼ cup naturally fermented soy sauce (I like Ohsawa® brand)
Juice of 1 large or 2 small limes
1 package of sprouted corn tortillas
6 tablespoons lard, bacon grease, tallow, or coconut oil (lard is the traditional cooking fat in Mexico)

Directions

Sauté the onions and optional peppers in your chosen cooking fat. When slightly browned, add another teaspoon of fat to the skillet, sprinkle cumin into the fat, and then stir into onion mixture. Now add chicken meat, garlic, and cilantro, then pour in chicken stock and allow to simmer until a thick sauce is formed. Add soy sauce and lime juice and continue simmering until mixture reaches desired consistency. Set aside in oven set to low to keep warm.

Heat a clean skillet (cast iron works well) to medium hot and melt a tablespoon of fat in the bottom. Add tortillas one at a time, cooking on both sides until golden brown and crispy, then drain on a paper towel-lined plate. Keep warm in oven with chicken mixture as you continue cooking tortillas one at a time until you have enough, adding more fat to the skillet as needed.

Garnish tostadas with raw cheese, shredded lettuce, crème fraiche, guacamole, hot sauce, fresh cilantro, and lime wedges. Ole!

About the Author

Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.

Check out other Annie Dru recipes:

Bedtime Soother

Veggie Nog

Grassfed Beef Shank Hot Pot

Fried Zucchini with a Kick