Wednesday, January 16, 2013

Chicken Tostadas

In an effort to use up some ingredients that were gathering dust in my pantry.  

We had Chicken Tostadas for Dinner.

Surprisingly, they were a huge hit.

Not a huge surprise, but nice none the less.

Usually, if it didn't moo in it's previous life, I catch grief.

Not this time though, I even was informed they want to have this again, very soon!


It was pretty easy too.

I simmered some cut up boneless skinless chicken breasts with herbs and stock.

I sauteed some black beans, corn, green chile's and diced tomatoes and folded in some brown rice.

Then crisped up some corn tortillas.

Shredded some lettuce and cheese.



The more precise directions are as follows.

Preheat oven to 200 F

Be sure to have a cookie sheet in the oven. 

This would also be a good time to start your rice.  I did 1/2 cup brown rice, and followed the directions on the package.  It takes about an hour for the rice to be cooked.

Mean while........

In a good sized pot, add the following

Chicken, boneless and skinless cut into chunks
(for our family of 6, I used 6 breasts)
2 cloves minced garlic

1/2 yellow onion, diced

2 tbl oregano (dried)

1 tbl Rosemary (dried)

1 tsp ground cumin

1 tsp chile powder

1-2 cans of chicken stock

Salt and Pepper to taste

Do not add all the stock at once.  Instead, just coat enough to cover and then simmer over medium low heat.  Stirring frequently.

On another burner.

Yes folks, this is NOT a one pot wonder meal.  

Sorry to disappoint.  

In a skillet over medium high heat, coated with just enough oil to cover the surface.

Begin browning the corn tortillas.

I flip frequently to brown evenly.  

You may have to add oil on occasion, but not a lot.  

Just enough to coat bottom.

If you are not up to the task.  You can always buy pre-maid tostada thingies.  If that is the case.  Do NOT preheat your oven.

As you brown the tortillas to your desired doneness, transfer to hot oven.

Be sure you are still stirring and adding stock to chicken as it cooks.  You can jab at it some with a spoon to break it up as well.

Once rice is ready, comes the rest of the meal.

In a large skillet over medium heat.

Coat with oil (or use skillet you browned tortillas in)

Add in 

1 14-oz can black beans (drained and rinsed)

1 4-oz can diced green chile (if you want heat, do jalapenos)

1 14-oz can diced tomatoes

1/2 bag frozen corn

1/2 yellow onion, diced

2-3 cloves garlic, minced

1-2 tbl Oregano (dried)

1 tsp ground cumin

Salt and Pepper to taste

Stirring frequently, combine all ingredients and cook until juices reduce by about half.

Fold in rice.

Allow to simmer over low heat for a few minutes, stirring frequently.

Once ready to eat.

Layer tostadas with 

Beans and Rice



Diced Tomatoes and Onions (if you want to )

Shredded Cheese


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