I made this on Feb 18th. I will tell you that this is a keeper of a recipe and so simple to make. The only thing that takes the longest to do is really deep frying the tortillas but it's sooo worth it! Eat your heart out Taco Bell!
3/4 cup shredded cooked chicken 1 small red onion, diced
1 Tbsp. dried cilantro 1 small head roman lettuce, shredded
1 med. tomato, cored, seeded, and diced 1/2 cup Mexican cheese, shredded
1/3 - 1/4 cup red wine vinegar 1/2 cup olive oil salt & pepper for taste
3/4 cup vegetable oil for frying
8 large corn tortillas or 8 prepared tostada shells, I used flour tortillas
1 cup refried beans or refried black beans
Garnish: 3 Tbsp. crema (see Mexican section)
1 large avocado, peeled, seeded, and thinly sliced or garnish as you like
1. Combine the first 3 ingredients in a med. bowl.
2. In another bowl combine the lettuce, tomato, and cheese.
3. To make dressing: Combine the red wine vinegar, olive oil, and salt and pepper in a small jar or bottle. Cover and shake vigorously to combine, or whisk the ingredients together.
4. Pour the vegetable oil to a depth of 1/2 in. in a small frying pan. Heat oil over moderate heat. Fry tortillas, using tongs to turn them over so that they are crisp on both sides, drain on paper towels.
5. Heat the beans through in a small pot over low heat, stirring often to prevent sticking. Add some water if the beans are dry.
6. To assemble: Spread a thin layer of the beans on the tortillas. Drizzle with about 1 tsp. crema and top with avocado slices. Pour enough dressing on the reserved chicken mixture to coat generously and toss well. Scatter over tortillas. Toss the remaining dressing with the lettuce mixture and generously cover each tostada with it.
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