ReceptnaptárTostadas de Pollo (Crispy Tortillas with Chicken and Lettuce)
The word tostada means toasted, and it was originally a way of rescuing dry tortillas: fried until crisp, they can hold any topping. The refried bean purée acts as glue, so the chicken, salad and cheese do not slide off. You eat it with your hands and it crumbles a little, but that is the beauty of it. It makes a quick lunch or a welcoming bite for guests.
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Ingredients
Method
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- Spread an even, thin layer of beans on the tostadas.
- Top with the shredded chicken.
- Sprinkle with iceberg lettuce, diced tomato and grated cheese.
- Drizzle with sour cream and finish with lime and cilantro.
- Serve right away, while the tostada is crisp.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- You can also crisp the tortillas in the oven: 6-8 minutes at 200 °C (180 °C with a fan) is enough, turning them once.
- You can prepare the toppings ahead, but layer them only just before eating, otherwise the tostada goes soft.
- Season the chicken with cumin, chilli and a little lime juice, which gives even plain boiled meat some character.
Frequently asked questions
Can I make it ahead?
The toppings, yes, even 1-2 days in advance, in a sealed container in the fridge. But assemble the tostadas only at serving time.
Can I make it vegetarian?
Yes, instead of the chicken add more bean purée, roasted mushrooms or avocado, and check that the beans were not made with lard.
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