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Mexican tostadas

Ingredients

  • 2 chicken breasts, about 500 g in total, skinned
  • 2 tablespoons extra virgin olive oil2 red capsicums, seeded and coarsely chopped
  • 1 onion, coarsely chopped
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon mild chilli powder
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 can chopped tomatoes, about 400 g
  • pinch of sugar
  • salt and pepper
  • 8 corn tortillas
  • 1 can borlotti or pinto beans, about 425 g
  • 1 tomato, diced to serve
  • pickled jalapeño chillies (optional)
  • 125 g iceberg lettuce, shredded
  • 8 radishes, sliced
  • ⅓ cup (90 g) sour cream
  • Tabasco or other hot chilli sauce

Preparation

  1. Place the chicken in a saucepan with cold water to cover.
  2. Bring to the boil, then reduce the heat and simmer for 10–15 minutes.
  3. Remove from the heat and leave to cool in the liquid.
  4. When cool enough to handle, drain and take the meat from the bones.
  5. Shred the meat and set aside.
  6. Heat the oil in a frying pan and add the capsicums, onion and garlic.
  7. Sauté over a moderate heat for 5 minutes or until softened.
  8. Add the chilli powder, paprika and cumin, stir well, and cook for a further few minutes.
  9. Stir in the tomatoes with their juice and the sugar.
  10. Simmer for 5–8 minutes or until thick.
  11. Season to taste.
  12. Remove from the heat and keep warm.
  13. Heat a heavy–based frying pan.
  14. Toast the tortillas, one at a time, for about 15 seconds on each side or until slightly crisp and lightly browned.
  15. As they are done, keep them warm stacked in a tea towel.
  16. Meanwhile, warm the beans in the can liquid.
  17. Drain well.
  18. Place 2 toasted tortillas on each plate.
  19. Spread with the tomato mixture, then spoon on the beans and chicken.
  20. Add the diced tomato, pickled jalapeños, if using, lettuce and radishes, piling up these toppings.
  21. Finish with a spoonful of sour cream.
  22. Serve with Tabasco sauce to taste.

Serves 4
Preparation: 25 minutes
Cooking: about 30 minutes

Tags:

Source: Perfect Poultry
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