TOSTADAS BRANDS RECIPES

Name: Chicken Tostadas
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 main course servings
Cuisine: mexican
Ingredients: Vegetable oil for frying; 6 white corn tortillas; Kosher salt for sprinkling; 3 cups cooked shredded chicken; 1/3 cup freshly squeezed lime juice; 1/4 cup olive oil; 1/4 cup chopped fresh coriander (cilantro)u00A0; Kosher salt and freshly ground black pepper; Refried Beans, warm, recipe follows; 3 ounces Monterey Jack cheese, shredded (about 1/2 cup); 1/2 head iceberg lettuce, cored and shredded; 1 Hass avocado, thinly sliced or Guacamole, recipe follows; 2 cups Salsa Cruda, recipe follows; 1/2 cup sour cream; 1 scallion, thinly sliced; 12 fresh coriander (cilantro) leaves; 2 tablespoons olive oil; 1/4 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; 1/4 teaspoon kosher salt; Freshly ground black pepper; 2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped; 1/4 medium onion, finely chopped (about 3 tablespoons); 1/4 jalapeno, seeded and minced; 2 tablespoons chopped fresh coriander (cilantro); 1 teaspoon kosher salt; Freshly ground black pepper

CHICKEN TOSTADAS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Chicken Tostadas Recipe | Food Network Kitchen | Food Network image

Pre-cooked shredded chicken is the shortcut hero of these crunchy tostadas topped with cheesy mashed beans, sour cream, avocado and salsa.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 6 main course servings

Number Of Ingredients 30

Ingredients

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 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
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

CRISPY OVEN BEEF-AND-BEAN TOSTADAS RECIPE | ALLRECIPES

Crispy Oven Beef-and-Bean Tostadas Recipe | Allrecipes image

A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.

Provided by Lela

Categories World Cuisine Latin American Mexican

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 tostadas

Number Of Ingredients 14

Ingredients

½ teaspoon garlic salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
¼ teaspoon ground black pepper
½ pound ground beef
½ cup chopped sweet onion, or more to taste
1 clove garlic, minced
6 corn tortillas
2 tablespoons vegetable oil
2 cups refried beans
2 cups shredded lettuce, or as desired
1?½ cups shredded Cheddar cheese
1 tomato, diced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
Brush oil over both sides of tortillas and arrange on a baking sheet.
Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

Nutrition Facts : Calories 743.3 calories, CarbohydrateContent 56.1 g, CholesterolContent 119.9 mg, FatContent 40.7 g, FiberContent 13.6 g, ProteinContent 40.1 g, SaturatedFatContent 18 g, SodiumContent 1229.4 mg, SugarContent 4 g

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