tostada

Isabel Orozco-Moore’s chicken tostadas layer prepared refried beans and cooked shredded chicken onto ready corn tostada shells. The selected cotija and sour cream accompany lettuce, Roma tomatoes, red onion, cilantro and avocado, with lime wedges, flaky sea salt and optional hot sauce at the finish.

The selected stovetop route heats the prepared refried beans and cooked shredded chicken for two to three minutes, or until heated through. The supplied shredded lettuce, diced tomatoes and red onion, chopped cilantro, and pitted diced avocado are kept ready for assembly.

A thin layer of refried beans is spread over each tostada shell. Shredded chicken and crumbled cotija are added, followed by lettuce, tomatoes, red onion, cilantro and avocado. A dollop of the selected sour cream completes this layered topping.

Each tostada is served with a supplied lime wedge and a sprinkle of flaky sea salt. The selected optional hot sauce is added at this finish. The listed four cups of chicken and fifteen-ounce can of beans supply the batch of six to eight shells.

The assembled tostadas are enjoyed immediately. The cotija and sour cream sit alongside the cooked shredded chicken and refried beans, with the supplied diced and shredded vegetables layered over the shells.