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

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