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Chicken Tostadas |
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Serves: 4
Print this Recipe
(Tostadas de Pollo)
Category: Appetizers with Cheese, Meats, and Poultry
A tostada is a crisp-fried corn tortilla with a pile of good things on top. The tortillas can be fried 1 day in advance and stored in the cupboard in an airtight container.
4 (6- to 7-inch) corn tortillas
Vegetable oil for frying
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
4 boneless skinless chicken breast halves
2 cups coarsely shredded Romaine lettuce or iceberg
1 cup coarsely shredded carrots
1 cup coarsely shredded peeled jicama
1 cup shredded Monterey Jack cheese
2 serrano chiles, minced with seeds
1/4 cup loosely packed chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons unseasoned rice vinegar
1 cup Fresh Salsa Mexicana, or purchased
1/2 cup sour cream
1. In a medium skillet, heat about 1/2 cup of vegetable oil over medium-high heat. When the oil shimmers, fry the tortillas, 1 at a time, turning with tongs, until crisp and lightly browned on both sides, about 1 minute per side. Drain on paper towels. Set aside.
2. In a small bowl, combine the oregano, cumin, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Rub the seasonings all over the chicken breasts. Remove all but 1 tablespoon of the oil from the skillet in which the tortillas were fried. Heat the oil left in the skillet and cook the chicken breasts until golden brown on both sides, 8 to 10 minutes total, depending upon the thickness of the breasts. Remove the chicken to a cutting board and let stand while preparing the salad.
3. In a large mixing bowl, toss together the lettuce, carrot, jicama, cheese, chiles, cilantro, olive oil, and vinegar. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Toss again. To serve, place 1 tortilla on each of 4 serving plates. Pile the tossed vegetables equally on top, mounding a little in the centers. Slice the chicken breasts into thin strips and arrange on top of each salad. Garnish equally with salsa and sour cream.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Chicken Tostadas comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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