Tostadas de Pollo
(Mexican fried tortillas with chicken)
Tostadas are a great way to use up leftovers from a Mexican meal.
4 to 6 servings
- Corn tortillas -- 12
- Oil -- for deep frying
- Chicken breast or thigh meat, skinless and boneless -- 1 to 1 1/2 pounds
- Onion, roughly chopped -- 1
- Chili powder -- 1 tablespoon
- Ground cumin -- 2 teaspoons
- Salt -- 2 teaspoons
- Refried beans, warm -- 2 cups
- Queso fresco cheese, crumbled -- 1 cup
- Romaine or iceberg lettuce, shredded -- 1 head
- Onion, thinly sliced -- 1
- Sour cream -- 1/2 cup
- Salsa Mexicana -- 1 recipe
- Heat about 1 inch of oil in a heavy skillet until it begins to shimmer, or about 365°F on a deep-fry thermometer. Working one at a time, add a tortilla to the hot oil and fry for about 1 or 2 minutes on one side. Then flip and fry for another minute on the second side. Remove to a platter lined with paper towels and repeat with the remaining tortillas.
- Place chicken breast, onion, spices and salt in a saucepan and add water to cover. Bring to a boil, reduce to low and simmer until the chicken is cooked through, 15 to 20 minutes.
- Remove the chicken from its poaching liquid, set aside to cool and then shred with your hands. Moisten the shredded chicken with a little of the broth and save the rest of the broth for soup or other dish.
- Lay the cheese, lettuce, onion, sour cream and salsa out in separate bowls and allow guests to form their own tostadas: beans on the bottom, then chicken, cheese next, then the rest. Or if you like, preassemble the tostadas and bring them to the table on a platter.