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Mexican: Chicken Tostadas

Source of Recipe


From "Mexican Cooking for Beginners"






List of Ingredients



• 4 boneless and skinless chicken breast halves
  
• Safflower or canola oil for frying
  
• 6 corn tortillas
  
• 1 (16-ounce) can black beans, drained
  
• 1 tsp plus 3 Tbsp safflower or canola oil, divided
  
• 1 small red onion, thinly sliced
  
• 2 Tbsp lime juice
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 6 small leaves romaine lettuce, cut into shreds
  
• 2 large tomatoes, cored, cut into cubes
  
• 1 large avocado, peeled and cubed
  
• 2 Tbsp minced cilantro
  
• 1 cup shredded Monterey jack cheese
  






Instructions



1. Place the chicken in a pan and cover with water. Bring to a simmer, cover and cook about 10 minutes, or until the chicken tests done. Remove the chicken from the water and cool slightly. Shred.
   
   
2. In a large frying pan, heat about 1/2-inch of oil until hot (about 375º F, or until a cube of bread placed in the oil turns golden almost immediately). Fry the tortillas one at a time for about 45 seconds on each side, until golden and crisp. Remove from the oil and drain well on paper towels.
   
   
3. Heat the black beans over medium-low heat until hot. Heat 1 teaspoon oil in a frying pan over medium heat. Add the red onion and sauté until softened, about 5 minutes.
   
   
4. In a small jar, combine 3 tablespoons oil, the lime juice, salt and pepper. Shake to combine.
   
   
5. Combine the onions, romaine, tomatoes, avocado, cilantro and dressing. Place a tortilla on each plate. Layer on the beans, chicken and salad; sprinkle the top with the cheese and serve.
   
   Makes 6 servings.