Well, I never thought I would be excited to see the weekend and finally make it five minutes without coughing to cook a decent meal. These babies have been very much craved by yours truly, the boyfriend and his nephew have never had the pleasure of munching on tostadas.
They're very easy to make, you'll be wondering why would you pay for poor quality taco bell wannabes.
Ingredients:
4 skinless chicken breast
4 skinless chicken thighs
3 tomatos
2 yellow onions
2 ancho peppers
1/2 teaspoon cumin
1/3 fresh squeezed lime juice
1/2 cup olive oil
salt to taste
Toppings:
fried corn tortillas (base to all the goodness)
red refried beans
sour cream
lettuce
hot sauce (from scratch or your preferred bottled sauce)
queso fresco or shredded monterey jack cheese
1. In a soup pot cover all 8 pieces of chicken with water, one onion and boil until cooked and firm.
Place cooked chicken in a plate to cool, save that chicken stock! In a small bowl place ancho peppers and pour two cups of the broth over it, let steep for 15 minutes.
2. Once chicken has cooled a bit, hand shred and set aside.
3. In a blender or food processor place chopped tomatoes, a quarter of onion and chopped ancho peppers. I leave the seeds in for heat, blend into a sauce.
4. In a sauce pan place olive oil, let heat and add remaining onion, let onion cook until semi clear. Add chicken along with sauce, salt, cumin, lime juice and chicken broth used to steep peppers.
At this point just let everything cook over medium low heat until there's no more liquid. While you wait for that store the left over broth for any future use.
Prep an assembly line of toppings on your dinner table
and let everyone assemble their own tostadas like so
Needless to say we all enjoyed our friday movie night, nom nom nom.
