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Title: Tostados, Refried Beans, And Creamy Salsa
Categories: Ground beef, Mexican, Vegetables
Yield: 1 servings
1/2 c vegetable oil
4 lg corn tortillas
: Salt
1 whole boneless, skinless
: chicken breast -- pounded
: flat & thin
1 clove garlic -- chopped
1 ts oregano
1 ts chili powder
: Juice of a lime
1 TB olive oil
: REFRIED BEANS:
1 TB vegetable oil
1/2 onion, -- finely chopped
1 cn black, pinto or red beans --
: drained and
: rinsed
1/4 c water
: TOPPINGS:
: Shredded lettuce
: Chopped tomatoes
1 c grated Monterey jack
: Cilantro leaves
: CREAMY SALSA:
1/2 c salsa
3/4 c sour cream
In a large skillet heat oil over medium high heat.
Carefully place corn tortilla in hot oil and fry until
crisp, flipping the tortilla once. Remove to a paper
towel to drain. Season with salt. Cook off remaining
tortillas.
In a glass dish combine chicken, garlic, lime juice,
chili powder, oregano and olive oil. Let chicken
marinate for 15 minutes.
Refried Beans: Heat oil in a heavy saucepan and cook
onions until tender. Add beans and water and bring to
a simmer. Stir beans and stir occasionally. Beans are
done when they begin to clump together in one mass.
Season with salt and pepper.
Heat grill, broiler or cast iron grill pan and cook
chicken breasts for 4 minutes per side or until cooked
through. Slice chicken in thin slices and keep warm.
In a small bowl mix together the salsa and sour cream
and chill.
To assemble tostado: Evenly layer beans, lettuce,
tomatoes, chicken slices, red onion, cheese, and
cilantro on top of each tostado (crisped tortilla) and
serve immediately. Garnish with creamy salsa and
cilantro.
Recipe By : TVFN How to Boil Water
Date: 09/26/96
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