Cooking with Chef Lucy – Drunken Salsa

The perfect sauce to add on top of a black bean and shredded chicken tostada

YUMA, Ariz. (KYMA, KECY) - Chef Lucy with Top Mealz demonstrates how to make the perfect salsa using tequila.

It's the perfect topping for tacos, burritos, or to dip your chips.

INGREDIENTS FOR CHICKEN TOSTADAS:

• 4 pre-made tostada shells​
• 1 can (15 oz) refried black beans (warmed)​
• 1 cup pre-cooked shredded chicken​
• 1/2 cup shredded lettuce​
• 1/4 cup crumbled Oaxaca cheese​
• 1 tomato, diced​
• Fresh cilantro for garnish​
• Lime wedges for serving​

INGREDIENTS FOR SALSA:

• 2 ripe tomatoes​
• 1 jalapeño or serrano pepper​
• 1 garlic clove​
• 1/4 cup chopped onion​
• 1/4 cup fresh cilantro​
• 1/4 cup tequila​
• 1 tbsp olive oil​
• Salt and pepper to taste​

INSTRUCTIONS:

STEP 1: PREPARE THE DRUNKEN SALSA

• Heat the olive oil in a skillet over medium heat.​
• Add the tomatoes, jalapeño, and garlic clove. Cook for 5-7 minutes until slightly charred and softened.​
• Once charred, transfer everything to a blender. Add chopped onion, cilantro, tequila, and a pinch of salt. Blend until smooth.​
• Return the salsa to the pan and cook for another 2-3 minutes, letting the alcohol cook off. Season with salt and pepper to taste.​

STEP 2: ASSEMBLE THE TOSTADAS

• Spread a layer of warmed refried black beans on each tostada shell.​
• Top with shredded chicken, shredded lettuce, crumbled Oaxaca cheese, and diced tomato.​

STEP 3: DRIZZLE WITH DRUNKEN SALSA

• Drizzle each tostada generously with the freshly made drunken salsa.​
• Garnish with fresh cilantro and serve with lime wedges for a fresh, tangy finish.​