Chicken Tostadas

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Crispy Tortillas:

Vegetable oil for frying

6 white corn tortillas

Kosher salt for sprinkling

subheading: Chicken:

3 cups cooked shredded chicken

⅓ cup freshly squeezed lime juice

¼ cup olive oil

¼ cup chopped fresh coriander (cilantro)r

Kosher salt and freshly ground black pepper

subheading: Tostadas:

Refried Beans, warm, recipe follows

3 ounces Monterey Jack cheese, shredded (about ½ cup)

½ head iceberg lettuce, cored and shredded

1 Hass avocado, thinly sliced or Guacamole, recipe follows

2 cups Salsa Cruda, recipe follows

½ cup sour cream

1 scallion, thinly sliced

12 fresh coriander (cilantro) leaves

subheading: Refried Beans:

2 tablespoons olive oil

¼ medium Spanish onion, finely chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

4 cloves garlic, minced

One 15.5-ounce can pinto beans (with liquid), mashed

¼ teaspoon kosher salt

Freshly ground black pepper

subheading: Salsa Cruda:

2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped

¼ medium onion, finely chopped (about 3 tablespoons)

¼ jalapeno, seeded and minced

2 tablespoons chopped fresh coriander (cilantro)

1 teaspoon kosher salt

Freshly ground black pepper

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