Chicken Tostadas
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
53
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Kosher Salt3 cups
Shredded Chicken (cooked)2 tbsps
Olive Oil1 cup
Sour Cream1 medium
Onion (spanish, finely chopped)1 tsp
Ground Coriander1 tsp
Ground Cumin4 cloves
Garlic (minced)Directions:
1
To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches
2
Place over medium heat and heat to 375 degrees F
3
Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes
4
Using tongs, transfer to a paper towel-lined pan and sprinkle with salt
5
Set aside
6
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste
7
Cover with plastic wrap and set aside
8
To assemble the tostadas: Preheat the broiler
9
Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese
10
Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds
11
Divide the tortillas among 6 plates
12
Evenly mound the chicken on each tortilla and top with the lettuce
13
Top each tostada with avocado, salsa, and a dollop of sour cream
14
Sprinkle with the scallion and garnish the tostada with the coriander leaves
15
Serve immediately
16
Heat the oil in a large skillet over medium-high heat
17
Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes
18
Add the garlic and cook, until lightly browned, about 1 minute more
19
Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes
20
Stir in the salt and season with pepper to taste
21
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste
22
Cover with plastic wrap and set aside