On Wed, 13 Jun 2007 14:02:19 -0500, Omelet >
wrote:

>
>It's also not too bad shredded really fine on a cold lettuce and tomato
>salad.

How about a chicken tostada? I would use canned refried and skip that
part of the recipe.

Chicken Tostadas (From Food Network Kitchens)

Crispy Tortillas
Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling

Chicken
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper

Tostadas
Refried beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or guacamole, recipe follows
2 cups salsa cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves..... or 2 T chopped

To make the tortillas: Pour the oil for frying into a large
heavy-bottomed pot to a depth of about 2 inches. Place over medium
heat and heat to 375 degrees F. Add the tortillas, one at a time, and
fry until golden brown and crispy, about 1 1/2 minutes. Using tongs,
transfer to a paper towel-lined pan and sprinkle with salt. Set aside.

To make the chicken: In a small bowl, mix together the chicken, lime
juice, oil, coriander, and salt and season with pepper to taste. Cover
with plastic wrap and set aside.

To assemble the tostadas: Preheat the broiler. Spread the beans evenly
over one side of each tortilla and sprinkle with some of the cheese.
Transfer to a baking sheet and broil until the cheese is lightly
browned and melted, about 30 seconds. Divide the tortillas among 6
plates.

Evenly mound the chicken on each tortilla and top with the lettuce.
Top each tostada with avocado, salsa, and a dollop of sour cream.
Sprinkle with the scallion and garnish the tostada with the coriander
leaves. Serve immediately.

Cook's Note: The tortillas must be fried until very crispy, otherwise
they may become rubbery, making them difficult to cut with a knife and
fork.

REFRIED BEANS

2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15-1/2 ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper

Heat the oil in a large skillet over medium-high heat. Add the onion,
coriander, and cumin and cook, stirring, until lightly browned, about
2 minutes. Add the garlic and cook, until lightly browned, about 1
minute more. Add the beans and cook, stirring frequently, until thick
and amber brown in color, about 4 minutes. Stir in the salt and season
with pepper to taste.

SALSA CRUDA

2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

In a small bowl, mix together the tomatoes, onion, jalapeno,
coriander, salt, and season with pepper to taste. Cover with plastic
wrap and set aside.

Copyright 2001 Television Food Network, G.P. All rights reserved


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