CRUNCHY CHICKEN TOSTADAS
Have you ever had a fully loaded tostada? Now you can, with this fast and easy 20 minute recipe that will become your next family’s favorite during any week day. The best thing about this recipe is that you can re-use left over chicken, beans and stale tortillas to make this Mexican-style dish.
WHAT YOU NEED:
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Vegetable oil for frying
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6 corn tortillas
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Boneless chicken breast (diced)
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¼ cup chopped fresh cilantro
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Refried Beans (recipe below)
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½ cup shredded cheese
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½ head iceberg lettuce (shredded)
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1 avocado, thinly sliced (optional)
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1 cup fresh tomato (diced)
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½ cup sour cream
RE-FRIED BEANS
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2 tablespoons olive oil (for extra flavor – coconut oil)
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¼ medium onion, finely chopped
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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4 cloves garlic, minced
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Mashed Beans
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Salt and Black pepper (for extra heat – Aunt Sadie’s Habanero Pepper Sauce – Mild or Hot)
DIRECTIONS:
DIRECTIONS FOR BEANS:
*Heat the oil in a large skillet over medium-high heat.
*Add the onion, coriander, cumin and cook; stirring until lightly browned (about 2 minutes)
*Add the garlic and cook, until lightly browned about 1 minute more
*Add the beans and cook, stirring frequently, until thick.
*Stir in the salt and season with pepper (black or habanero sauce) to taste.
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DIRECTIONS FOR TORTILLAS
*Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches.
*Add the tortillas, one at a time, and fry until golden brown and crispy for about 1½ minutes
*Using tongs, transfer tortillas to a paper towel-lined container to drain.
*Spread the beans evenly over one side of each tortilla and add chicken pieces, diced lettuce, diced tomatoes, avocado, cilantro and cheese. Top with a dollop of sour cream.
*Optional: for an extra spicy note, dash a few drops of Aunt Sadie’s Pepper Sauces including Fiery, or Too Hot.