Tostadas de Pollo-Open-faced Chicken Tacos
Ingredients:
2 skinless, boneless chicken breasts
1 can of goya red kidney beans
½ of a iceberg lettuce head
1 can of crema pura Mexicana (sour cream also acceptable)
½ cup of queso cotija (cotija cheese), small crumbles
1 bag of El Milagro tostadas
1 plum tomato
¼ chopped yellow onion
1 packet of Goya Seasoning
Start by cleaning the chicken breasts. Bring 6 cups of water to a boil. Add a teaspoon of salt to the water and add chicken breasts. Boil for about 20 minutes. Let the chicken cool down. Once it is room temperature, shred the chicken. Set aside.
In a small pot, add a teaspoon of oil to the pot. Next, add about ½ a teaspoon of salt, Goya seasoning packet, ¼ cup of yellow onion, and one plum tomato. Stir until onions are soft. Add the Goya kidney beans to the pot and mix. Cook for 5 minutes. Turn off the flame and set aside. Use a small hand blender and blend slightly so that it is still thick and has pieces of beans left. Set aside.
Rinse and dry lettuce. Cut the lettuce into long, shredded strips. Set aside.
Putting the tostada together:
Take one tostada, add a spoonful of beans, and spread onto tostada. Add the shredded chicken breast. Add the shredded lettuce on top of the chicken. Next, add the Mexican sour cream and lastly, crumble the cheese on top.
Serves 2