Chicken Tostadas
Chicken Tostadas
Tostadas de PolloA 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.
Ingrediënten
Makes 4 servings
- 4 corn tortillas
- Vegetable oil for frying
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper or to taste
- 4 skinless boneless chicken breast halves
- 2 cups coarsely shredded romaine or iceberg lettuce
- 1 cup coarsely shredded carrot
- 1 cup coarsely shredded peeled jicama
- 1 cup shredded Monterey Jack cheese
- 2 serrano chiles minced with seeds
- ¼ cup loosely packed chopped fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons unseasoned rice vinegar
- 1 cup Fresh Salsa Mexicana or purchased
- ½ cup sour cream
Instructies
- In a medium skillet, heat about ½ 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.
- In a small bowl, combine the oregano, cumin, ½ teaspoon of the salt, and ⅛ 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.
- In a large mixing bowl, toss together the lettuce, carrot, jicama, cheese, chiles, cilantro, olive oil, and vinegar.
- Season with the remaining ¼ teaspoon of salt and ⅛ 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.
