| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Mexican |
Ground beef, Mexican |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 4 |
lg |
Corn tortillas |
|
|
Salt |
| 1 |
|
Whole boneless, skinless chicken breast; pounded |
|
|
Lat & th n |
| 1 |
|
Clove garlic; chopped |
| 1 |
ts |
Oregano |
| 1 |
ts |
Chili powder |
|
|
Juice of a lime |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Vegetable oil |
| 1/2 |
|
Onion,; finely chopped |
| 1 |
cn |
Black, pinto or red beans; drained and |
|
|
Insed |
| 1/4 |
c |
Water |
|
|
Shredded lettuce |
|
|
Chopped tomatoes |
| 1 |
c |
Grated Monterey jack |
|
|
Cilantro leaves |
| 1/2 |
c |
Salsa |
| 3/4 |
c |
Sour cream |
INSTRUCTIONS
REFRIED BEANS
TOPPINGS
CREAMY SALSA
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
Posted to MC-Recipe Digest V1 #225
Date: Thu, 26 Sep 1996 17:40:25 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
NOTES : Show #BW8323
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