If you’ve ever worked in a restaurant, #1, you know what a prairie-fire is and, #2, you know that some of the best meals never reach a customer’s table. Yep, we’re talking about shots and family meals, or the meals enjoyed by the staff prior to opening for service. We’re talking dishes and drinks that stick to the ribs and keep your energy up throughout the entire shift. These are also the perfect kinds of dishes for game day. This recipe comes out of an unnamed NYC restaurant that happens to love tequila in everything…yes, including the family meal. And it’s the super-easy sauce that really sets this recipe apart.
PRO TIP: Make sure to follow the steps exactly for maximum authenticity. If you’ve ever had a prairie fire shot you know what we’re talking about.
- 3 chicken breasts grilled and pulled (use your hands)
- 6 regular tomatoes chopped
- 1 can of chipotle in adobo (1/2 can if you don’t eat it kitchen-spicy)
- 1 yellow onion thinly sliced
- Shot of tequila
- Shot of Tabasco Sauce
- 1 cup sour cream
- 2 cups of shredded lettuce
- 20 fried small soft tacos (tostadas)
- In a large pot over medium heat add the tomatoes, chipotle in adobo, onion, tequila, tabasco with 2 cups of water and cook for about 20 minutes, stirring occasionally.
- Add the pulled chicken and let it cook together for another 10 minutes.
- On a large serving dish, lay the 20 tostada shells out, slather with a teaspoon of sour cream, then the cooked chicken in sauce, then top with lettuce.
- Serve them now or later. These babies are delicious hot or at room temp.
- Serve this dish with fresh lime wedges.
- Definitely serve with an extra bottle of Tabasco on the side.
- Why not pair it with a flight of prairie-fire shots to really get the party started?!
Hungry Fan Tip:
An easy way to make fried small tostada tacos if you don’t have a deep fryer handy is to combine equal parts water and vegetable oil on a plate, top with the (tostadas) tortillas, and then bake them in the oven at 250 degrees for 10 minutes.