Chicken tostadas

These spicy Mexican tostadas are a great way to use up leftover chicken
Chicken tostadas
  • Rating:
  • Serves: 12
  • Prep Time: 45 minutes
  • Effort: easy

Ingredients

For the black bean paste

  • 125 ml vegetable oil
  • ½ plantains, sliced
  • 400 g tin black beans
  • 2 tbsp onions, chopped

For the arból salsa

  • 1 tbsp vegetable oil
  • 6-10 arból chillies
  • 2 medium tomatoes
  • 1 garlic clove

For the tostadas

  • 12 tostadas
  • 500 g cooked chicken, shredded
  • ½ iceberg lettuce, shredded
  • 4 carrots, grated
  • 200 g buffalo mozzarella, torn
  • 150 ml creme fraiche
  • 3 avocados, peeled and sliced

Tips and Suggestions

Arból chillies and tostadas are available from speciality food stores and Mexican grocers

Method

1. For the black bean paste: Heat the vegetable oil in a large frying pan to a medium heat, then add the plantain and cook until golden, turning to colour it on both sides. Place the plantain in a food processor, add the black beans and enough water to cover and blend until very fine.

2. Reheat the oil to medium heat and add the onion and fry for 4-5 minutes, or until it starts to darken. Add the black bean paste and a pinch of salt, then cook gently for 5 minutes to allow the flavours to develop. Set aside.

3. For the arból salsa: Heat the oil in a pan to medium heat then add the chillies and fry for 10-20 seconds, or until they are lightly fragrant and darken slightly.

4. In a small saucepan, cover the tomatoes with water and bring to the boil. Cook for 4-5 minutes until the tomatoes are soft, then remove from the heat. Place the chillies in a food processor with the tomatoes, garlic and ½ tsp salt, then add enough of the water from the boiled tomatoes as is needed to cover the chillies. Blend until smooth, then transfer to a bowl and set aside.

5. For the tostadas: Assemble the tostadas by smearing black bean paste on the base, then top with layers of chicken, lettuce, carrot and cheese. Top with a dollop of crème fraiche and avocado slices then serve with the salsa on the table for each person to add to taste.

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