← Nouns Cooking · Mexican

Ingredients

• 450 g boneless chicken breasts or thighs
• ¼ white onion
• 1 clove Garlic
• 1 tsp salt, plus more to taste
• 8 tostadas (crisp-fried corn tortillas)
• 250 g refried beans, warmed
• ½ iceberg lettuce, finely shredded
• ½ white onion, very thinly sliced
• 1 Tomato, thinly sliced
• 1 Avocado, sliced
• 120 ml Mexican crema or sour cream
• 80 g Queso fresco, crumbled
• 200 ml salsa verde or salsa roja

Method

1. Put the chicken, onion quarter, garlic and salt in a pan, cover with water and simmer gently for 15–18 min, until cooked through (75°C / 165°F). Cool slightly in the broth.
2. Shred the chicken finely with two forks and moisten it with a few spoonfuls of broth and salsa. Season to taste.
3. Spread each tostada with a thin layer of warm beans, which acts as glue for everything else.
4. Pile on the chicken, then lettuce, sliced onion, tomato and avocado.
5. Finish with a drizzle of crema, a shower of cheese and more salsa. Eat straight away, leaning over the plate.

Tips

• To make tostadas, fry stale corn tortillas in 1 cm hot oil for about 1 minute per side, or bake them at 200°C (400°F) for 8–10 min.
• Leftover tinga, carnitas or picadillo make great toppings too.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Maricruz Avalos