Crunchy Chicken Tostadas & Street Corn | Dinner DeeAs

Today, we're bringing the crunch as we make a Mexican meal with a bite. I'm talking the ultimate chicken tostadas served alongside some simple but supercharged street corn. It's a fiesta in the kitchen and it all starts right now on Dinner Diaz. Welcome to the kitchen. I'm Angie Corley. So thrilled for today's menu because it's all about big bold flavors. Big bold flavors. See, I can't even talk. I'm so excited. Hey, back with us for a return visit and to share one of our favorite at home recipes. It's a fabulous Tony Ann Cazares from Nachos Tacos Patio. How you doing? I'm great. How are you, girl? I'm ready for you to come back. We were slapping them before and we've got a very special item for you on the menu today. Two classic recipes. Crispy, crunchy, comforting chicken tostadas. It's gonna be good. And simple but delicious street corn. Okay, I am ready for this. I've always wondered how to make street corn. I know we'll get to that in a second. Yes So it looks like we're gonna start with the chicken. Start with the chicken, let's do it. All right. Gonna just open up our chicken here. Okay, any special part of the chicken that you prefer or think is better? No, it's just chicken breasts, regular chicken breasts from the grocery store. Okay. Go ahead and dump those in there. All right. And then we can do, What is it? Add some salt. Okay. Want to put this in the water? Yep. All of it. You can do all of it. And then two garlic cloves. Perfect. I like how you put me to work. Tonya said, Angie, get busy here. Two garlic cloves. And then two bay leaves. And I noticed, did we need to peel the garlic? Um, yes. You do need to peel the garlic. Yep. Peel the garlic. Okay. Sounds good. And then this one will just be a tablespoon of your awesome chicken bouillon. Oh. There's that flavor. Yep. It's like chicken on chicken. Love that. Sprinkle that around. And how much per serving? Like how many does you put? About two? I think three. Three chicken breasts. Three chicken breasts? It should serve about three to four people, maybe. Okay Once you shred it up and then you get it on the tostada, it'll be enough. Oh, OK. OK. All right, because you know, um, we might want to take some for leftovers here. Now, do we just put the top on? Yes, go ahead and put the top on. And then the onion. Hold on. I'm slipping on my job. I'm sorry. I'm slipping. Hold on. Put the onion in. Peel it. Sorry. Oh, okay. Let me grab my glove here. I mean, I might need your help here. Sorry. It's okay. Let me grab this. It's fine. Now, so we don't need to sear it, roast it, bake it? Nope. Just let it boil. Boil. And we're gonna let it boil for about 20 to 25 minutes. Okay. And once it's done there, you just shred it. Okay. And we'll go from there. And it'll be totally done. All that flavor just kind of seeps in. Yes. That's kind of like go and do some homework. Yeah. Get the kids ready. Exhale a minute. I love that. Yeah. While our chicken is getting a little bubbly, don't go anywhere because when we come back, we're gonna shred it up. And really start that beautiful meal. Oh, and there's street corn. Oh, it's coming up. So stay with us. It's ahead on Dinner Dees. So we're hanging out with Tonyann Cazares. She's from Nachos Tacos Patio, building this amazing meal. And it's one of her favorites for making kind of when you're off the clock. Yes. Kind of a home meal, chill meal. Easy. Straight to the point. Right? That's so good. It's chicken tostadas served with a side of Mexican street corn. Super simple, uber tasty. Here we go. Before the break, we cooked up the chicken that we're using. In the pot, we have chicken breasts that are in there. Put some onion, garlic cloves, salt, bouillon, chicken bouillon specifically, and a bay leaf. Put that right on in, making sure there was enough water to cover it. Bring it to a boil, simmering for about 20 to 25 minutes. And Tonya, chef, it looks like it could be ready. Let's go. Oh, my goodness. That smells awesome. Oh, that smells good. I got chicken facials. Yeah! All right, put it here. This is just shred fairly easy. So that's how you kind of know it's done. I'll take all the chicken out for you. Oh, look at that. Smell is wonderful. We're not going to leave any chicken. Are we doing anything with the onion and the garlic that's in here? So we're going to reserve the onion and the garlic because we're going to use that later. We can go ahead and put it in here. All right. Oh, all that flavor. Put that in here. And we're going to blend this for the sauce? Yes. It's for the tinga sauce that we're going to make with the chipotle. Oh my goodness. That sounds great. All right. As I grab... The bay leaves can stay in there. We don't need the bay leaves. Oh, the bay... Okay. Bay leaves. Bye-bye. Okay. So we're going to... Do we need to let that cool? We can put the tomatoes in there. Oh, tomatoes? Yeah. Oh, yes. Of course. All right, how long do they need back in there? We're going to soften up the tomatoes because that's what's going to blend for the tomato sauce. Probably about, like, 10 minutes, probably. Perfect. 10 minutes? Should I turn it up a little bit, get a good boil on that? Okay, let that go. Now, I think it's corn time. We're going to let the chicken cool just a little bit. All right, time for the... Let's go. I am so anxious to see the street corn. Are you ready? Because I know you say it's simple, but this is going to be great. Where do we start? Just add a little bit of oil. Okay. Put your pan to, like, a medium high. Watch that oil. Kind of spread it around the whole pan a little bit. Okay. And then we can go ahead and do the honors. All right, all right. I'm doing the honors. Okay. Putting it in. Is this canned corn? Canned corn, yep. You're going to drain the water. Okay. Super easy. Drain the water and then go ahead and put it to your pot and make aspicas. That's easy. I mean, could we use fresh if we really wanted to? Yeah, if you wanted to. You could get a whole corn on the cob frozen as well. Yep. Mmm. All right. We're going to let that crisp up a little bit. Just to show like a little good brown. Okay, so I'll let that go. We'll watch that while that's browning up. We could come back over here to shred. Oh, okay, am I gonna shred? Yeah, teach me how to shred. Teach me how to shred. We can shred together. All right, let's do it. All right, this is gonna be good. Let's do it. All right. That doesn't have to be too perfect. Oh my gosh, that's easy. You see, it just comes straight apart. Just kind of against the grain. Yep. Any part of the chicken is great for this, right? Yeah, chicken, yep, chicken breast, chicken thighs. I know, there's such a debate, right? Which kind of, whatever you prefer. Whatever you prefer. And this is so easy. Wow, it smells great. Just shred away. Any size okay? No, it doesn't have to be too thin or thick. Okay. That's good, shredded. It's hard not to eat it. I feel like if I take it, because I'm going to eat the whole thing. That looks great. Cool. All right, that's it. Should we turn this up a little bit? You want to turn up the corn a bit? Okay, let's do that. Turn it up, get a nice little sear on her and get going. All right. Well, I'll tell you what. Why don't we take a quick little break? Let's do it. All right. So as we sear up the corn coming back, smoky, savory, it's time for the sauce. We're going to take it, put the shredded chicken to like a whole nother level. That's ahead on Dinner Diaz. Let's do it. Welcome back to Dinner Diaz. So my guest today is Toni-Ann Cazaros, and she runs Nachos Tacos Patios, which is in Seffner. You are back today. She's back today with us to kind of make this dish that you make yourself at home, which is so great. So it's not just on a food truck, which by the way is fabulous, the chicken tostada and a side of the street corn. I want to give everyone a little recap before that break. We cook the chicken that we've been cooking, which sounds crazy, right? We took it out of the pot. We let it cool just a little. We saved the onion and the garlic. Meantime, we added in the tomatoes in that same water. Let it cook up. We started with the street corn just by using simple canned corn. Then charring it in a little oil for about five minutes. Then we got to shredding the chicken, Chef. Yes, we did. Love that. Okay, so now we're going to continue with some onions. Yes. It's time for the sauce. Yes, time for the sauce. We're going to put some oil on a hot pan. And then we're going to go ahead and add some onions. chopped onions a little bit and let these cook down a little bit okay then we'll move while these are cooking down maybe i should lower it a little bit okay maybe like two yeah it's perfect yeah we'll move to that side okay we'll let that cook yeah now the sauce the sauce this does not need to be intimidating i love you make it simple so we're gonna take out The tomatoes, let me put that right here for a minute. This is a little bit of high. All right, tag team. All right, I'm going to take the tomatoes, put them in our blender. And we just let that boil. Yep. Wonderful. And then maybe some bouillon, some of this broth. Maybe like two of them. Okay. Two scoops is good. You don't want it too watery, not too thick. Okay. Go ahead and then you can add the onion and the garlic. The onion that we had from earlier that we cooked in the pot. Mm-hmm. All right. And you do one tablespoon of the bouillon. Okay. Yep, perfect. Beautiful. Okay. And then maybe three, however you're feeling. All right. Three chipotle peppers. Okay. How hot? What's the heat level, would you say, on these? Oh, it just depends. Okay. It's not really hot. Right. Yeah. Just that good, smoky flavor. Yep. All right. I'm gonna come back here and mix these onions. All right, I'll put those there. All right. Now comes the fun. I'm just going to move this out of the way. It's like family time. I love this. This feels really good in the kitchen. All right. Go ahead and blend that really nice. Sometimes maybe you need to add more water. Sometimes, but we'll see how it goes. Okay. Which is good. We can kind of figure it out. You kind of like eyeball it. All right. Just do a little blend. Let's keep going. Yep. Blend, blend, blend, blend. About 45 seconds. Let it blend. You see how red it's getting? Mm-hmm. It looks really good. That is the perfect red you're looking for. Yay! That's good. I was just going to ask. How do you know? Yeah. And if it's too light, you can add more like of the chipotle pepper, but that's perfect. Okay. Good? All right. Yep. Perfect. Ooh. Ooh. That's smoky. Oh, that smells wonderful. Oh, that smells so good. Okay. And you're looking for like a, not a paste, but- No. Yeah. Like a soup. Yeah. Kind of like a soupy. Yeah. Wow. All of it. Then once it's simmered, since it was already high, we can go ahead and add the chicken. Oh, very good. All right. Let me just use this. Put the chicken in. And this is great. It warms it back up. If there's any leftover, I'm sure this would be amazing. Yes. Okay. Got that. Do not want to miss any of that goodness. Okay. And then just let this simmer a little bit. Make sure you get the chicken all in there in the sauce. Everything coated, warmed up, yummy. We're getting close, y'all, getting really close. All right, don't forget, if you missed any of this episode, you can watch it any time on our YouTube channel. And please make sure you like and subscribe, and leave a comment and say hi so we can say hi back. Speaking of which, Adolfo, who's watching, he watched, I love it, the Peruvian Chicken Bowl. Made by chef Marco Grajita from the Vinoy and said it was yummy. We love Peruvian food. My favorite dishes are ceviche and lomo saltado. And that delicious ahi sauce, that Peruvian chicken is the best. I agree on that. And you can feel free to add whatever you want to it, too. If you want to do more rice or more pico de gallo. That pico smells just so bright. It's beautiful. We got the ahi right there. Oh, got to put the, that's the cherry on top. Yep. Oh, that ahi, that ahi verde, Mmmmmmmmm And then just a little bit of queso fresco, but if you want to use any kind of cheese that you like, cheddar cheese, pepper jack, just a little cheese on top. Here's another one. A WMS 145 was watching the homemade hoisin chicken and chow mein recipe shared by chef Nana Dockra. Look at that. Tell me that wasn't great plating. Oh my goodness. Put a little scallions on top. Oh, that's awesome. And if you want more scallions, you can always add more. So we're going to cut it. Oh, and guess what I'm going to do as well. I'm going to add a little bit of the scallions right on there. Everything green on the plate. It just, oh, this is outstanding. Talk about dinner ideas. Look at this beautiful plating on this. Tell me, that wasn't great plating. Oh, my goodness. And they said it looks so delicious. Love to see the magic on my breaks at work. The sauces are the best, and I swear I can smell them through the TV. I'm with you on that one. And you can also follow us on Facebook where Tonyann is having the honors. I don't know if you know this. The most watched reel with 3 million views. What? I just got the chills. I didn't even know that. See? I use double tortilla. Double. And here's my trick. I put every order comes with four tacos. Wow. And I put four tortillas. Wow, so that's a total of eight. Eight. Look at that. That's so smart. Oh, my goodness. All right, we're going to be good and follow. You with me? Follow me. Okay, all right. We're going to dip it in some oil, hit it against the wall a little bit so it's not too much oil. You shared your double tortilla. Yes, I did. That's right. And the oil. That's right. Andrea said in the comments, if it ain't double la torta, it is boring. Congratulations. Three million views on that. Oh, my God. That's amazing. Thank you, guys. I love that. All right, y'all. The chicken is simmering. We're going to get it saucy and warmed up. The corn is charred. That looks great, which means it's almost time to eat. So when we come back, we're going to plate this masterpiece and, best of all, tasting it. So we'll see you in a few. Ahead on Dinner Diaz. This is Dinner Diaz. So Tony Ann Cazares is with us, and this is a return visit. She runs Nachos Tacos Patio in Seffner. Now, she's here to share how she makes her go-to homemade chicken tostadas, which she is sharing along with a wonderful recipe of some homemade street corn. All right, before the break, we started on our tinga sauce for the chicken, heating up some of the onion. Then we took our tomatoes that we cooked in the water from the chicken, adding them to the blender along with some garlic and the onion, also the chicken broth, and some chipotle peppers. into that beautiful red color, then adding that in along with the onions, the shredded chicken, putting it together in the pan. Let it all simmer and I know it is ready to go and I think it's time to just build and taste, right? Let's do it. All right. I think we're ready. Okay, so let's go ahead and find, we wanna find a good tostada. What does that say? Oh, is there a secret to finding a good tostada? Well, sometimes they'll break, so you gotta like look through the package to make sure they're all perfectly circled. 10-4, okay, I'm gonna build one. You're gonna build your own? Yes, you got yours. This is like a fun taco nut. All right, straight out of the pack. We don't need to warm these, no fry them, just. Yeah, go ahead, straight on there. Okay, how much chicken will mine hold? Okay. I know, right? Everything's a preference. Do you want me to put some on yours? Go ahead and spread it around really nice. Spread it around. Yeah, so every bite gets chicken. That's true. You need a little bit more chicken over there. Yep. Okay, perfect. Oh, look at those onions. Amazing. Then we'll come over here. Okay. And we'll add some lettuce. Okay. This is fun. This is like a fun, cool family activity after you do it. And then queso fresco. Okay. A little bit of that queso fresco. Which is very mild. The queso fresco. Yep. Oh, yum. Okay. And there it is, ready to be plated. That's ready? Okay. All right. The street corn. Okay, where do we go from the street corn? So, street corn, we can go ahead, you can go ahead and do it for me. Okay. Transfer the street corn inside the bowl. There it is. All right, canned corn. We seared it off, got a little brown char, a little bit of oil, and here it is. The smell is really good, Tonya. I love corn so much. Me too. I could eat it straight out the pan. Right. Okay, we can add some mayo. Okay, just regular? Yeah, just regular mayo. Mayo, okay. That's good there. Mix it all up. And then we can add the Parmesan cheese. How much of the parm? It's preference. Because if you love cheese, you can do the whole bowl. All right. You know what? I love some cheese. I love it, too. I love it, too. This is great. And with that parm, it just kind of gets warm and melty. And then with the tajin, depending on how you like lemon and a little bit of spice, you just add it. I like it. It's like a little bit, just a little tiny. Now I've seen Tajin people put it on glasses, on potato chips, and just adding a little bit of spice. Is that good? Yeah, it's perfect. All right, mix it up. There's your beautiful esquite. Esquite, or street corn, esquite, okay. And do we just scoop it on? Yeah, we just scoop it over here. Oh, right on the side? Yeah, right on the side. Oh, I was thinking maybe it went on top of our wonderful, there we go, tostadas, okay. All right, I think that's it. Now the fun part. Okay, time for a little taste here. Taste test. Check out this hard work we did here. Is this one of those things, the moment you take a bite, it just falls apart and it tastes even better? Yes. All right. Mom, don't look. Cheers. Here we go. Cheers. All right. Mmm. Mmm. Mmm. Mmm. Oh, that's good. It's messy, but it's good. It's good. Mmm. Put on a bib. Mmm. That is lovely. Tastes good? Oh, my God. That chicken. I love it. Amazing. The heat is just a little bit of the chipotle and the homemade sauce. Not overwhelming. I love the coolness of that cheese with the lettuce, the crunch. Corn. And now the corn. And you call this? Esquites. Esquites. Okay. Mmm. That's good. Esquites all day. Oh, that's delicious. Do we love that? Not too much with the tahini. I love the mayonnaise, the cheese. The char on the corn. That was great. Oh, that's so good. Mmm. I'm gonna share a little something something with you, okay? Love that. will you share this with me if you make it? I wanna know. Send us some photos, tell us what you think. Now, as we mentioned before the break, we took a little clip of Tonyann's previous appearance of our most watched reel on Facebook. Tonya, you are our most watched reel. Most watched, this is huge. So before we go, can you answer some of the hundreds of questions that people had? Okay, first. Our viewers are going crazy in the comments about the double tortilla. Yes. This is a big deal. So a bunch of people, including Ray and Edgar, said the real trick is that you eat your taco over the second tortilla, so you let the extra meat kind of fall out. What do you have to say? Is it a bonus taco? Is this true? What's the purpose behind the double taco? Yes. So a lot of people do do that, but I feel like... I feel like when you rip the taco, like the tortillas apart, it kind of rips, but however you want to do it, however you want to eat it. There's no right or wrong way. No right or wrong way. It's just there, I guess, to fill you up even more. I love the double tortilla thing. Okay, another question. You sparked a massive debate, my friend, okay? Chanel defended you, saying that the single tortilla always breaks. But Kristen joked that no human should eat eight tortillas in one sitting. What do you say about the single tortilla defenders out there? What do you say? Well, if you want a single tortilla, go ahead and do you. But I think double tortilla is the way to go. Again, there we go. If it's a double tortilla, who's counting? Who's counting? I'm with you on that one. All right, Chef. One more. Bernice wanted to know about prepping the tortilla. She asked if you should Take them straight out of the bags. You need to warm them up first. What is the best way to prep a corn tortilla, especially so it doesn't break? Now these are hard, but what do you say? Those are hard, yeah. So grocery store, mission tortillas, whatever you wanna do, take them out straight from the bag. Dip them in oil and make sure you have your pan heated. Right. Throw them on there, give them a little flip, let it crisp, and it's ready to go. All right, there you go. I like it warm. And by the way, full disclosure, people were laughing so hard at my reaction in that video. I'm going to say, like Irma said, flabbergasted by eight tortillas. Yes. Thank you, Irma. I love it. I keep it very real. The video blew up. If you have any, like, customers that maybe came in and said, I saw you on Dinner Diaz, are they requesting the eight tortilla dinner, the special? Well, I serve four tacos, and each taco has double tortillas. So, however you do it when you get home is on you, but I serve it double. Thank you. You know, so it's however they want. I knew it. Congratulations. Amazing. Most watched. You've got to follow us on everything. Let us know what you think. Find us on Facebook.com slash Dinner Diaz. All right. And make sure you grab Tonyann's recipe for these chicken tostadas and that delicious street corn at DinnerDiaz.com. And we have to have a link to your restaurant, so Nachos Tacos Patio. You can simply follow them as well and get her double tortilla. Check out the method yourself. I'm Angie. We'll see you next time with more ideas for dinner. Or as we call them, dinner dears. Now go get to cooking. Good job, girl. So good. Love it. Yes!