Tostadas De Pollo (Chicken Tostadas)

By Floridaberry

From Mexico the Beautiful Cookbook page 45

Ingredients

• oil for frying
• 12 corn tortillas
• 1 1/2 cups ( 12 ounces) frijoles refritos (refried beans)
• 3 cups shredded lettuce
• 1 whole chicken breast, about 12 ounces cooked and shredded
• 1 onion, sliced or chopped
• 2 tomatoes, sliced
• 1 avocado, peeled, pitted and cut into strips
• salt
• 1 cup thick cream or sour cream
• 3/4 cup crumbled feta cheese or salsa

Preparation

Step 1

Heat 1/2 inch oil in a small skillet and fry the tortillas until they are crisp and golden, 45 seconds to 1 minute on each side. Place in a colander and set aside. They can be prepared up to 1 hour before serving.

Heat the frijoes refritos (refried beans.) Spread each tostada with beans and top with lettuce, chicken, 2 slices of onion, 2 slices of tomato and a strip of avocado. Sprinkle lightly with salt. Place a tablespoon of cream on top and sprinkle with the cheese. Pass the salsa separately.