Chicken Tostada with Chipotle Avocado Salsa
Chicken Tostada with Chipolte Avocado Salsa is a traditional Mexican dish. This recipe is easy to make and delicious.
Preheat oven to 350 degrees F.
Season the chicken with salt and pepper. In a bowl, marinate a blend of olive oil, balsamic vinegar, cilantro, and garlic; add the chicken and place in the refrigerator for 30 minutes.
Drain the black beans. Set aside. Dice and chop all the ingredients for the refried black beans.
In a Medium Pujols Kitchen Sauté Pan sear the chicken on both sides, until golden brown, for about 5 minutes. Flip and add water almost halfway full - about 1½ cups. Cover and place in the oven for 15 minutes. After 15 minutes, remove from the oven, shred the meat and place back into the sauté pan with the liquid. Simmer slowly on medium-low heat until the chicken is fully cooked.
In a Medium Pujols Kitchen Sauté Pan, add ½ of the onion and ½ of the garlic, over medium heat until softened and slightly golden. Add the beans, cumin, and cilantro. Smash using the Pujols Kitchen Slotted Spatula. Season with salt and pepper to taste, set aside.
Mix your salsa ingredients together and season with salt and pepper.
Finally, begin building with a crispy tostada; first layer your black beans, follow with the mayo, lettuce, shredded chicken, avocado salsa, and queso fresco – enjoy!
Great served with Arepa! CLICK HERE
3 chicken thighs, or boneless
skinless chicken breast
Salt & pepper
1 cup of extra virgin olive oil
4 tablespoons of balsamic vinegar
½ bunch of cilantro, chopped
2 garlic cloves, chopped
Refried Black Bean:
2 cans of black beans, drained
1 onion, chopped
3 garlic cloves, minced
¼ teaspoon of ground cumin
1 bunch of cilantro, chopped
1 Roma tomato, diced
1 avocado, diced
½ of a chipotle pepper, minced
Juice of 1 lime
Tostada with Toppings:
1 cup of shredded Romaine lettuce
½ cup of mayo
1 package of Quedo fresco (fresh Mexican crumbling cheese)
1 package of crisp tortillas
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