Much like an open-faced sandwich or pizza, tostadas usually have a base of corn, sometimes flour tortillas that are toasted, usually by frying in oil, but can also be toasted on a grill or griddle, resulting in easier preparation and a much healthier version without sacrificing taste. What makes for great-tasting tostadas is the toppings with a variety of flavorful condiments such as beans, cheese, crema fresca (somewhat like crème fraîche), sour cream, chopped cabbage, or lettuce, sweet onions, jalapeños, guacamole, and salsa.
CHICKEN CHIPOTLE TOSTADA
From George Hirsch Living it UP!
chefgeorgehirsch.com | George Hirsch Lifestyle
Makes 4
4 6-inch Flour tortillas or very fresh corn tortillas
2 Tablespoons olive oil for tortillas
2 Chicken breasts, marinated, grilled, and thinly sliced
1/4 cup monetary jack cheese, shredded
Optional toppings: Pureed pinto beans, chopped sweet onions, finely shredded cabbage or lettuce, sliced jalapeños, guacamole, tomatillo sauce, salsa, crema fresca or crème fraîche, or sour cream.
For The Chicken Marinade:
Juice of two limes
1 Tablespoon olive oil
2 oz Tequila
2 Tablespoons cilantro
4 cloves garlic, chopped
1 Tablespoon chipotle hot sauce
1 teaspoon cumin
Combine all marinade ingredients in a medium bowl and mix well. Pour over chicken, cover, and refrigerate for two hours.
Preheat the grill or griddle to medium-high.
Grill chicken 4-5 minutes each side or until done. Do not overcook. After grilling and cooling chicken breasts, slice them into small pieces.
For the Chipotle Sauce:
1/4 cup orange juice
2 Tablespoons barbeque sauce
1 Tablespoon chipotle hot sauce
1 Tablespoon fresh cilantro, chopped
Mix all ingredients in a small pot, simmer for 3 minutes, and cool.
To Assemble Tostadas:
Lay tortillas flat and brush with olive oil, top with pureed pinto beans, sliced grilled chicken, cheese, chipotle sauce, and cilantro.
Place the Tostada on the grill or griddle on medium/ low heat, or bake it in a preheated 375-degree F oven.
Bake for 2-3 minutes, remove when cheese melts and tortillas are light brown.
Serve with fresh cilantro, wedges of fresh limes, and your favorite toppings such as chopped sweet onions, finely shredded cabbage or lettuce, jalapeños, guacamole, tomatillo sauce, salsa, crema fresca, or sour cream.
