Recipe: Tostada Chiquita

Print
Email
|

by Mary Gutzler

KMOV.com

Posted on February 12, 2013 at 10:36 AM

Ingredients: Serving 4

Vegetable oil, for frying
2 pounds chicken (boneless and dark if possible)
4 tortillas or store bought tostadas
2 cups shredded lettuce
1 stick cooked, ground chorizo
2 cups chopped tomatoes (1 cup is for the chicken)
2 cups chopped onion (1 cups is for the chicken)
2 cloves garlic (whole add to the boiling water)
1 large jalapeno (added to the chicken)
2 cup refried beans
1 cup Chihuahua cheese, grated
Your favorite vinaigrette dressing (homemade or store bought)

Directions:
Boil chicken in a pot with salt, garlic, jalapeno, and half of an onion for 20-30 min.

When the chicken is done cooking DO NOT, discard the water.

Shred the chicken

In a hot skillet, add onion, tomato, garlic, and jalapeno stir to mix for about 3 min.

In a 10” pan add one inch of oil and then heat it up to 175 degrees

Then dip the corn tortillas until the tortillas get crispy and brown.

In a separate bowl, mix the refried beans and chorizo together.

To assemble the tostadas, on the bottom of a small plate add a tablespoon of the bean mixture.

Then place the tostada directly on top of the beans.

Add 1-2 tablespoons of the bean mixture and spread around the center of the tostada.

Toss the lettuce in your favorite vinaigrette in a separate bowl, the more robust the better.

Then top the tostada in this order lettuce, tomato, beets, chicken and sprinkle with the freshly grated Chihuahua cheese.

 

Print
Email
|