Chef Toni-Ann Cazares Returns to Fox 13 Kitchen
The former Nachos Tacos Patio chef shares recipes for smoky tinga chicken tostadas and skillet-charred street corn.
By Aiko Brooks ·
Chef Toni-Ann Cazares returned to the Fox 13 Tampa Bay studio on November 10 to prepare a two-course Mexican meal for the "Dinner DeeAs" segment. Cazares, who previously worked at the local restaurant Nachos Tacos Patio, demonstrated how to build a dish centered on crispy corn tostada shells and skillet-charred sweet corn.
The main course features shredded chicken simmered in a red sauce made from chipotle peppers and Roma tomatoes. Cazares began by boiling three boneless, skinless chicken breasts with half a white onion, three garlic cloves, salt, chicken bouillon, and two bay leaves. The chicken cooked for 20 to 25 minutes until it reached an internal temperature of 165 degrees Fahrenheit. After shredding the cooled meat with forks, she boiled three Roma tomatoes in the same liquid for five to eight minutes until they softened.
The sauce requires blending the softened tomatoes with the reserved boiled onion, garlic, two tablespoons of cooking oil, and 2 to 3 chipotle peppers in adobo sauce. Cazares blended the mixture on high speed for 45 seconds to create a smooth red liquid. She then poured this blend into a pan with sautéed chopped onion and simmered it. The shredded chicken went into the pan for three to five minutes to warm through and thicken the sauce. She finished the tostadas by topping the crispy shells with the sauced chicken, shredded lettuce, Mexican crema, and crumbled queso fresco.
The side dish, described as esquites-style street corn, uses one can of drained whole kernel sweet corn. Cazares seared the kernels in one tablespoon of cooking oil over medium-high heat for two to five minutes until they developed a browned char. She transferred the warm corn to a bowl and stirred in two tablespoons of mayonnaise until coated. Grated parmesan cheese was folded into the mixture until it melted and distributed evenly. A dusting of one teaspoon of Tajín seasoning completed the dish, which served alongside the tostadas.
The segment aired on Fox 13 Tampa Bay at 1 p.m. on weekdays and on Fox 35 Plus in Orlando at 7 a.m. Viewers can access the full video on YouTube or the Fox Local website. The show invites viewers to send recipe requests and pictures via email to DinnerDeeAs@fox.com.
