Friday, October 22, 2010

Tostada Time

I was recently inspired to re-create the tostada's we had at Trino's Tacos in Wendover. They are so delicious that I have to have them when we are in town.

Corn tortilla's
Refried beans
Chicken (I use 1 chicken breast)
Cabbage (shredded)
Red Onions
What ever toppings you love

Pre-heat oven to 350 degrees. Spray a cooking sheet with cooking spray. Lay the corn tortillas flat on the sheet, as many as you plan to eat. Once the oven is pre-heated, cook for 20 minutes, flipping the tortillas over once after 10 minutes. You will have a crispy tortilla without the deep frying :)
Meanwhile, poach the chicken. I recommend poaching or simmering instead of boiling the chicken. The result is more tender, delicious meat.
After the chicken is cooked, shred then season with taco style seasonings.
Now start building your tostada. Put a tortilla on a plate.
Take a couple tablespoons of refried beans (I used homemade re-fried black beans but you can use ones out of a can) and spread evenly across the tortilla.
Top beans with shredded chicken.
Top chicken with shredded cabbage.
Top cabbage with onions.
Top with salsa.

Ole! These are pretty easy to make and very tasty. 

The contrast between the crunch of the tortilla and the creamy beans along with the cabbage is wonderful.

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