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)
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.