Savina Pepper and Tamarind BBQ Chicken Tostadas
By Chef Erika Sanchez

Ingredients

1 Tablespoon olive oil
1/2 onion, finely diced
2 peeled garlic cloves, minced
1/2 Tablespoon ancho chile powder
1/2 Tablespoon freshly cracked pepper
1/4 teaspoon salt
1 1/2 cup ketchup
1 Tablespoon mustard
2 Tablespoons apple cider vinegar
1 Tablespoon unsulfured molasses
1/4 cup dark brown sugar, packed
1/2 teaspoon ginger, minced
1 Melissa's Red Savina Habanero peppers, deveined, seeded and finely minced
1/2 cup tamarind liquid (see instructions below)
1 cup jicama, julienne cut
1/3 cup red onion, thinly sliced
1/3 cup cilantro, chopped
8 tostadas
1 roasted chicken breast, shredded
Ingredients for Tamarind liquid
1 (3oz.) Don Enrique Tamarind Pods
2 cups water for boiling

Directions

Instructions For Tamarind Liquid
In a large bowl filled with water, soak Tamarind pods overnight, cover. When softened, boil tamarind in their liquid for 5-7 minutes. Let cool. In a medium to large bowl, run tamarind and liquid through a strainer, scraping tamarind shells, seeds and pulp against the strainer sides to get all the tamarind water/juice. Set tamarind water/juice aside and discard shells.
To Prepare BBQ Sauce
In a medium to large pot, heat oil and sauté onion and garlic until translucent. Add ancho chile powder, pepper, salt, ketchup and mustard. Stir and mix well. Add apple cider, molasses, brown sugar and ginger. Stir and mix well. Cook for 15 minutes without burning. Add Red Savina Pepper and tamarind liquid. Simmer for 30 minutes more without burning.

To Assemble Tostadas
Place tostadas on a large platter. Top with shredded chicken, barbecue sauce, jicama, red onion and chopped cilantro.