CHICKEN TOSTADAS
- Details
- Parent Category: Recipes
- Category: Chicken/Turkey
- Published: Friday, 27 March 2020 19:27
- Written by Pedro
- Hits: 445
Chicken Tostadas Tostadas de Pollo Mexico City Serves 4 10 Crisp-Fried Corn Tortillas (Tostadas) 1 Large whole chicken breast, boiled, skinned, boned and shredded 4 Tablespoon goya adobo with cumin 1 Can Refried Black Beans 6 Tablespoons vegetable oil For Garnish: 2 Tablespoons cider vinegar 1 Tablespoon olive oil ¼ Teaspoon salt Pinch freshly ground black pepper 2 Cups sliced lettuce, preferably romaine 1 Cup (250ml) thick cream thinned with 3 to 4 tablespoons milk ½ Cup thin sliced onion 1 Ripe, large avocado, peeled, pitted and diced 2 Ripe, medium tomatoes, sliced 1 Cup crumbled queso fresco or feta cheese 8 Sliced San Marcos Jalapenos Chiles Preliminaries: Heat the oil in a fry pan, sprinkle the chicken with the Jardines Fajita Seasoning and cook for 5 minutes, keep aside. Warm the beans over low heat, adding a little water if they’re overly thick. Thoroughly whisk together the vinegar, olive oil, salt and pepper then toss the lettuce with this dressing. Assembling the tostadas: Spread a generous 2 tablespoons of warm beans over each crisp tortilla. Top with a little chicken, add the dressed lettuce, then add a thick drizzle of cream, some onion and avocado, chiles, tomato and a sprinkling of cheese. Serve at once. To heat theTostadas: Preheat oven 180 centrigrades Lay the tostadas in a tray in a single layer (if possible avoiding to stack them on top of each other) Heat for 5 minutes Use straight away |