Tostadas (fried corn tortillas piled with salad)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Corn tortillas | |
| Oil for deep frying | ||
| 250 | grams | Frijoles Refritos; (re-fried beans), |
| ; recipe on site | ||
| ; (8oz) | ||
| ½ | Lettuce; shredded finely | |
| 2 | Cooked chicken breasts; shredded finely | |
| 4 | Tomatoes; sliced thinly | |
| ½ | Onion; sliced in rings | |
| 1 | Avocado; sliced | |
| 125 | millilitres | Soured cream; (4 floz) |
| 50 | grams | Mild Cheddar cheese; grated (2oz) |
| Chiles en Vinagre; (pickled peppers) | ||
| Salt and black pepper | ||
Directions
Deep-fry the tortillas in the oil and warm the re-fried beans.
Spread each tortilla with the warm beans and then lay on some of the lettuce, chicken, tomato, onion and avocado slices.
Spoon 1 tablespoon of the soured cream over each Tostada.
Sprinkle with some cheese and add pickled peppers and a pinch of salt and black pepper. Eat immediately.
To eat, lift the whole Tostada with your hand, making sure you do not tilt it. Take a small bite at a time so you don''t crack it and cause it all to drop on to your plate !
You might also end up with a never-ending mouthful, if you attempt big bites ! Serve one per person as a snack or two or more for a light meal.
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