Nothing beats a hearty tostada served alongside an icy cold drink. Today I am teaming up with Canijilla, a new line of premium imported Mexican hard seltzers, to share a tostada that remind me of my departed loved ones celebrating the Día de los Muertos and the launch of Canijilla in South Texas.
To honor my departed loved ones during the season of Día de los Muertos I cook with flavors that remind me of them. Jalapenos for my Abuelito, Pepitas for my Tio and marigold for my Abuelita. Marigolds is my favorite ingredients to cook with for Día de los Muertos as it known as the “flower of the dead.”
Marigolds are placed on the altar and gravesite of the departed during Día de Ls Muertos. It is said that their vibrant color and aroma help to guide the spirits to their respective homes where they can visit their loved ones still on earth.
One of the key components in the Día de los Muertos altar – their vibrancy adds color to dishes while their earthiness and heartiness add a depth of flavor to dishes. I like to add marigolds to my cocktails, moles, salsas and baked goods. Marigolds also add a touch of elegance as garnishes on tostadas and tacos.
Today I am excited to share a delicious Día de los Muertos inspired tostada that pairs perfectly with the new bold flavors of Canijilla hard seltzers. Born in Mexico, Canijilla is a new line of premium imported Mexican hard seltzers that come in refreshing flavors that are authentic to Mexico. Limón Pepino is a refreshing blend of cucumber and lime and Mango Picosito is sweet mango with a kick of spice.
Canijilla’s flavor is bold, like the culture it comes from which make it perfect for the season of Día de Los Muertos as we celebrate the culture, the dishes and the amor our loved ones shared with us. Canijilla is carbonated for a lighter, more refreshing experience that pairs well with hearty dishes and fiery salsas.
For my Shredded Chicken Tostadas with Salsa Verde and Fried Onions & Marigolds we begin with a base of a crispy tostada shell, a thick layer of beans – the beans act as a glue for our toppings. Next, we add plenty of shredded chicken, then plenty of salsa verde. What really take this tostada over the top is the garnish made from fried onions and marigolds. Sliced onions are battered, quickly deep fried and tossed while hot with dried marigolds – the heat releases the natural oil in the dried marigolds releasing not only their flavor, but their aroma creating a truly special experience.
Served warm with an icy cold Canijilla my Shredded Chicken Tostadas with Salsa Verde and Fried Onions & Marigolds are the ultimate way to celebrate the season of Día de los Muertos.
Canijilla is available in McAllen, TX and San Bernardino, CA. Find more information on Canijilla here. As Always please enjoy responsibly and follow social distancing guidelines as appropriate in your city.
- For Fried Onions with Marigolds
- 1 large onion halved and cut into 1/4 inch slices
- 2 eggs
- 2 tablespoons milk
- 1 cup flour
- 1 tsp pepper
- 1 tsp garlic powder
- oil for frying
- ½ cup dried organic marigold leaves
- For Tostadas:
- Tostada shells
- Warm refried beans
- Warm shredded chicken
- Salsa Verde
For Fried Onions with Marigolds:
Heat oil, about 2 inches over medium high heat to 350 degrees. Preheat oven to warm. Line a baking sheet with paper towels.
In one bowl lightly beat eggs and milk. In a another bowl, mix flour, pepper and garlic powder. Working in batches dip sliced onions in egg mixture, shake off excess and then dredge in flour mixture, shake off excess.
Fry until lightly brown, drain on baking sheet with paper towels and season with salt. Keep in warm oven, repeat process until all onions are fried. When ready to serve, toss warm onion slices with dried marigolds. Use to top tostadas.
Spread warm refried beans on tostada shells, top with warm shredded chicken, salsa verde and fried onions and marigolds.