Gochujang-Tomatillo Chicken Tostadas

Ingredients

For 4 servings

• 680 g tomatillos, quartered
• 680 g boneless chicken thighs
• 1 piece poblano pepper, chopped
• 0.5 piece onion, chopped
• 4 piece garlic cloves
• 15 g ginger, grated
• 30 g gochujang
• 30 g white miso
• 15 g tamari
• 3 g ground cumin
• 3 g ground coriander
• 120 g chicken stock
• 8 piece corn tortillas
• 2 piece corn cobs, kernels removed
• 400 g red cabbage, shredded
• 4 piece radishes, thinly sliced
• 3 piece scallions, sliced
• 30 g cilantro
• 1 piece avocado
• 2 piece limes
• 15 g rice vinegar
• 15 g sesame seeds, toasted
• 14 g neutral oil
• Salt, to taste
• Sugar, to taste

Method

1. 1

   Put the tomatillos, poblano, onion, garlic and ginger in a slow cooker. Whisk the gochujang, miso, tamari, cumin, coriander and stock, pour over and add the chicken.

2. 2

   Cook on low for 4½–5 hours, until the chicken shreds easily.

3. 3

   Shred the chicken, blend the sauce smooth and return the chicken; reduce if loose.

4. 4

   Toss the corn, cabbage, radishes, scallions, cilantro, rice vinegar, lime and a little sugar into a slaw.

5. 5

   Mash the avocado with lime and water into a crema. Bake or fry the tortillas until crisp.

6. 6

   Top each tostada with the chicken, slaw and avocado crema, and finish with sesame seeds and cilantro.