Tostadas De Pollo Chicken Tostadas Food

CHICKEN TOSTADAS

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.

TOSTADAS DE POLLO (CHICKEN TOSTADAS)

Steps:

• Place oil, lime juice, garlic, onion, chili powder, pepper, and salt in a bowl. Mix with a fork to combine.
• Add chicken and turn it to coat well with the seasonings. Marinate for 20 minutes.
• Heat a griddle pan or a cast-iron skillet until smoking.
• Brush with a little bit of oil to coat lightly the bottom.
• Add chicken and grill (flipping from time to time) on both sides until golden, charred, and well cooked through.
• Place grilled chicken in a bowl and cover with foil, allow to rest for 5 minutes then shred it using two forks.
• Cover again to prevent it from drying and set aside until needed.
• Assemble
• Spread each tostada shell with refried beans.
• Add a layer of shredded chicken.
• Top with shredded lettuce, tomato slices, and pickled onions.
• Finish with cheese and a drizzle of your favorite salsa.